Creamed Summer Corn

creamed summer corn

Just when I thought fresh summer corn on the cob couldn’t get any better, I made this Creamed Summer Corn! It’s light, buttery, creamy and has something so absolutely wonderful in it LIME. Casey swore there had to be some magical spice in the creamed corn. He sat at the dinner table devouring bite after bite, trying to figure it out. There’s a bit of cayenne in the mix, but that’s it! The lime is really what turns this creamed corn into something absolutely unreal. You’ll see.

creamed summer corn

I made this recipe with 9 ears of corn for the 6 of us, and paired it with a few slabs of ribs while we were on vacation in Tahoe. Guess what? There was no creamed corn left. Good sign? Most def!

And we’re off!

Get your ingredients ready. If you’re blogging on the road, bring your own dish towel!


Shuck that corn!


Zest that lime!


Spill that cayenne!


Put the corn in a skillet.


With butter! Let it sizzle.

corn, butter

Add some lime juice. More sizzling!


Add the good stuff- cream, lime zest & cayenne.

the good stuff

Simmer down now.


Chop those chives!


Put it on a plate. Top with chives!

creamed summer corn

Serve with some ribs & wine.


Check out that moose place mat. We’re totes on vacation.

Creamed Summer Corn

Serves 6

(recipe from the Ad Hoc at Home Cookbook)

  • 6 ears white corn, shucked
  • 1 large lime
  • 3 tablespoons unsalted butter
  • kosher salt
  • 3/4 to 1 cup heavy cream
  • 1/8 teaspoon cayenne (or more if you like spice!)
  • 1 1/2 tablespoons finely chopped chives

With a sharp chef’s knife, cut vertically down each ear of corn to slice off the kernels. Put the kernels in a large bowl, then hold each cob over the bowl using a spoon or back of a knife to scrape any remaining corn and the milk from the cob.

Grate the zest of the lime, with a microplane grater; set aside. Cut the lime in half.

Melt the butter in a large frying pan over medium heat. Add the corn, squeeze about 1 tablespoon lime juice, or to taste, over the corn, and season with salt. Reduce the heat to medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 15 to 17 minutes.

Stir in 3/4 cup cream, the cayenne, and the lime zest.  Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to 1/4 cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.

  • Kate

    Looks delicious. I love that it’s not overly creamy like most creamed corn recipes.

  • Schnatzi

    Oh wow! This looks fantastic. I always love your pictures anyways, but these ones make me want to eat your creation even more than usual. Corn is sooo good already and with lime, cream and Cayenne pepper (I love all things spicy) it can only be better. The boyfriend will have to stop on his way home and get some corn now. I’ll blame it on you and your pretty pictures. Thank you for being awesome at cooking and baking and taking pictures!

  • Aimee @ Simple Bites

    Creamed corns has always been such a no-no in my books, well, after trying the canned variety as a kid. I prefer my corn grilled, and tossed in a salad with lime, cherry tomatoes and avocado.

    BUT! I just my be corn-verted to your dish.

  • Lisa

    Sounds scrumptious! Have to say though the picture with the cream being added looks WAY bigger than 3/4 cup – 1 cup cream. Glad I read the recipe… am now simmering down myself!

  • joy the baker

    i’m almost annoyed at how well you eat. i just ate marshmallows for lunch.

  • Irma

    Most def, I love the moose :p

    Can you believe I’ve never tried creamed corn?! I have to fix that soon.

  • Kim

    My lactose-intolerant husband from Kansas just says no! to creamed corn. This’ll show him. 🙂 maybe I’ll try almond milk instead of the cow kind? Lime IS the best ingredient. It brightens up any dish.

  • tricia

    I’m making this TONIGHT! thanks!!

  • Sydney

    that looks incredible.
    corn is one of my favourite foods (it perhaps should have its own grouping in the food pyramid) and that just looks sublime.

  • Desiree Litchford

    I am totally trying out this recipe THIS WEEK. After hearing you talking about it on the podcast then seeing this post + the pictures, creamed corn is worming it’s way into my dreams. If it wasn’t the middle of the night I’d sneak out to the store and make some now.

  • Janet

    Oh, yum! I’ve been craving this since you first alluded to it the other day – and after listening to the podcast on my walk today. Can’t wait to make it. Corn is so good right now!

  • Vanessa

    This is SO summer. I love it.

  • Jennifer @CountingFireflies

    Lime + Corn = those delicious lime tortilla chips that we just had last night. So of course creamed corn with lime in it would be just as yummy! Now, why didn’t I think of that? Definitely going in my to try pile.

  • Katrina

    Since hearing the podcast I’ve been wanting this stuff. It looks so yummy!

  • cindy

    i love summer corn and i LOVE it when a recipe is a plate cleaner…i will most def have to make this! plus, moose placemats on vacay make everything taste better!

  • Petra

    mmmm, I mean mmmmmm, let me repeat mmmmmmmm. delicious – most def! 🙂 Petra

  • Yellow08

    Looks good! I will try this!

    I grew up on creamed corn but my mother (Southern) never uses actual cream.

    She scores along the front part of the kernel 1st (to release some of the milk) & then cut the actual kernel off the cob. She then takes a knife and press it down and around the empty cob to release more creamy milk. Getting the additional milk from the cob is a little labor intensive but worth it (considering my mom normally cooks minimum 2 dozen ears)

    *when corn is out of season she adds regular milk to the corn.

    The corn is then cooked in butter or bacon fat (mmmm-mostly bacon fat). To thicken it she combines a little (very little) flour or cornstarch and water in a small cup to make a flour water and add it to the pan (she adds a few sppon at time not to make it to thick). Plus, you don’t want it to have flour taste. Her corn looks like that you see in a can but with more kernels and of course it doesn’t have that can taste->*yuck*

    My mom’s corn is super good and everyone talks about how good it is.

    I’m a decent cook and I still can’t get it like my mom.

    • Tracy

      wow that sounds awesome. I learned that kernel technique awhile back! It’s fancy. And bacon fat….oh dear GOD. YES.

  • brownsuagarandbacon

    i’ve totally made this before and its TOTALLY delish. its going on my summer grub to-make list!

  • Michelle

    This looks so much better than that canned stuff my mom used to make! : )

  • christina

    Made this last night and loved it! I actually have the Ad Hoc at Home cookbook, but I completely overlooked this recipe. Thanks for posting it!!!

    I made this soup a few weeks ago, I think you’d like the flavors given that there’s lime in it, too:

  • arianna

    This great little recipe served as an excellent side dish at my family’s bbq dinner. I made this recipe, along with this great chicken wing bbq wing recipe i found:

  • Amanda Veneman

    Made a variation of this last night and loved it with lime! I made mine without milk (but maybe a little extra butter..), and jalapeno instead of cayenne pepper. Can’t wait to make it more often this summer!

  • Dana

    I sometimes think about making a dish like this one and then remember that Randy’s favorite vegetable is corn on the cob with just butter and salt. So that is how I make it. Not this year! If we ever get corn in our markets, I’m totally making this. PS, I used to love creamed corn from a can.

    • Tracy

      you have no corn??! what what?! I’ve never had creamed corn from a can. Am I totally missing out?

  • Jessica

    Thank you for sharing this amazing dish with us. Your blog is truly unique! I made this last night and it turned out fab! I’ve been browsing your other posts/recipes and I must say – I am a fan!

  • Alix

    have i ever told you that i LOVE corn?????? i do. so i’m coming over and I want corn, peppermint bark, bacon peanut butter cookies and, um…..hmmm……one of your boozy cukes cocktails!!!!!

    nom nom nom

  • kelly

    This is so yummy, I am making it again tonight! I forgot I had ac hoc at home and re-read it last night to see what else I might have missed. He makes a basil cream that he brushes on top of his tomato slices for tomato and mozzarella salad (pg 148) that I’ve got to try. I thought you might like it too 🙂

  • Megan

    I’ve been hungry for this ever since the podcast. I want a huge bowl of this for lunch.

  • Phoenix

    I made this for dinner tonight. How lovely! I really enjoyed the bright flavor of the lime with the creamy delight of the corn. I must say I loved canned creamed corn as a child and hadn’t eaten it in decades. This hardly seems even remotely related. I will be making this time and time again. Thank you so much for this fabulous recipe!

  • Ginny

    Love love love your podcast – you guys are hilarious. Also, I want to make this corn. I tried this recipe with basil and sea salt last week and it was sooo tasty. I think you might like it.

    Pushing my luck: Any chance your rib recipe is easily sharable? 😉

  • Jenny (VintageSugarcube)

    This recipe needs to come with an official warning; DO NOT PREPARE IF YOU ARE HOME ALONE! Good gravy, I nearly consumed 6 ears of corn by myself this was soooo good.

  • Bailey W.

    NOM!! I’m totally gonna make this for my man friend once I get settled into my new place! I’ve also been telling every stranger in sight about how good this looks. They are all interested by the lime. =]

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  • kawai

    seriously, best creamed corn ever. love the hint of lime and it’s really pretty too. this is gonna be a summer staple for me. nice and easy. thanks tracy!

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    This creamed corn is amazing and so addictive! I’ve made it twice in the last few weeks, and I’m so sad that corn season is ending :-(. Thanks for the recipe!

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  • Lauren

    So I made this dish to go with the chicken tenders that were posted June 2012 and it was almost amazing. I am embarassed to admit that I tried to do a non-fat version of this creamed corn (what was I thinking?) and it went slightly awry. Instead of heavy cream, I used fat free half-and-half (WTF?). It was not all bad, but kind of disastrous since the half-and-half started curdling as I was cooking it down. I told my husband that was normal (wink). He said something was weird about it — probably the fact that my creamed corn wasn’t creamy at all. Next time I try this I will go for the gold. USE REAL CREAM PEOPLE!

    • Tracy

      oh noes!!!!!! sometimes you just gotta bite the bullet. It’s all about portion control. Which is the hardest part…really.

  • Betty

    Just made this and eating it now. YUM! I put in a bit more cayenne and it has a good kick. POW!

  • Jheri

    Freaking awesome. This was so amazing I can’t believe I waited so long to make this. I didn’t have lime so used a lemon and didn’t have cayenne so used crushed red pepper. So so so tasty. I love following ur recipes by the way. It’s nice to be able to see how something should look at every step!

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