Creamed Corn


  • 12 Ears fresh corn, shucked (about 12 cups kernels)
  • ¼ C. Salted butter
  • 2 Tbsp. Olive oil
  • 1 Small yellow onion, chopped
  • 1 ½ tsp. Kosher salt
  • 1 tsp. Ground black pepper
  • 3 C. Milk
  • ¼ C. Fresh basil leaves, chopped, plus more for garnish


  1. Cut the corn kernels from the cobs using a sharp knife; set aside.

  2. Holding the corn cob upright with the base resting on a plate or rimmed baking sheet, scrape the blade of the knife down the corn cob to extract any extra corn pulp or juices. Reserve the juices and pulp (about 1 cup); discard the cobs.

  3. Add 4 cups of the corn kernels to a blender; pulse until very finely chopped; set aside.

  4. In a Dutch oven or large skillet, melt the butter over medium heat. Add the olive oil and onion; cook, stirring occasionally, until softened, about 5 minutes.

  5. Add all the corn kernels, corn pulp and juices, salt, and pepper, stirring to combine.

  6. Add the milk and bring to a simmer. Reduce the heat to medium low, and cook, stirring often, until the mixture has thickened, about 30 minutes.

  7. Just before serving, stir in the basil. Garnish with extra basil.

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