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Cream corn made from scratch is one of our all time favorites around here on the homestead. And for the first time this year we had our very own little corn patch. We remained organic throughout the planting and growing season and while worms can be a terrible enemy of corn, we only found 1 worm in our entire crop. While we were very fortunate to be able to go into our backyard and harvest fresh corn this year, this has been our very first year ever to have that opportunity and I have been making this cream corn from scratch for a long time. I’ve purchased boxes of fresh corn from farmers and put it up to have cream corn for months to come and I’ve picked up a half dozen ears from the grocery store. So you do what you can do in regards to acquiring your fresh ears of corn.

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delicious cream corn from scratch

The most important part of making cream corn from scratch is starting with fresh corn. There’s just nothing like the taste of fresh corn prepared to your liking. But today, it’s all about cream corn so let’s get started.

tools you’ll need:

This cream corn recipe will serve 6 people and it is a wonderful side dish for lunch or dinner. So to begin, shuck 6 ears of corn and remove silks. Rinse well. Place flat end of corn in a large bowl and cut away kernels by cutting halfway into kernels with a sharp knife. DO NOT discard cobs because we are not done with them just yet. Continue this process with each ear of corn.

Take the cobs that you’ve set aside and scrape the remaining corn and juice from the cob into the bowl with the kernels. Once again you will need a sharp knife but I find a paring knife works best for this job. Now you can discard the cobs.

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Add a half a stick (4 tablespoons) of butter to a cast iron skillet (my preference) or whatever kind of skillet you have on hand. This cream corn from scratch will be absolutely delicious regardless to what kind of skillet you use. I just love cast iron. Heat skillet over medium heat and melt butter. Keep a close eye on the butter as it will burn easily if allowed to get too hot.

When the butter has melted, add the corn and 1/2 cup of water to the skillet. Bring to a boil and then reduce heat and simmer uncovered until most of the water has evaporated. Taste the corn for doneness. If it’s tender, remove from heat and salt and pepper to taste. If you feel the cream corn needs to cook a little longer, add another 1/4 cup of water and continue to simmer until it is to your liking.

Watch the video below for step-by-step instructions.

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New to Cream Corn?

Here at Simply Made Homestead, we aren’t new to cream corn from scratch but we sure were new to growing our own corn. BUT EUREKA, WE DID IT and we’re just tickled pink about it! If you would like to try your hand at growing corn, then head on over to our video, Caring for Your Corn, for tips and tricks on how to plant, fertilize, hill, water, and care for your corn. We even have a video on how to know When is Corn Ready to Harvest.

I hope this blog and the video help you in your endeavor to make fresh cream corn and to have a corn crop of your very own. And if you ever have any questions, please don’t hesitate to ask. Once you’ve tried this recipe, I would love it if you could come back and give us a rating. Thank you so much and . . .

Happy Homesteading!


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Southern Cream Corn

From garden to skillet. Fresh cream corn that your family will love!
Course dinner, lunch, Side Dish, supper
Cuisine American
Keyword cream corn, dinner, garden to table, lunch, made from scratch, side dish, supper
Prep Time 30 minutes
Cook Time 20 minutes
Servings 6


  • sharp chef's knife
  • sharp paring knife
  • large bowl
  • cast iron skillet
  • large spoon


  • 6 ears fresh corn
  • 4 tbsp butter
  • 1/2 to 1 cup water
  • salt & pepper to taste


  • Shuck corn, remove silks, and rinse well.
  • Place flat end of corn into the bottom of the bowl. Take large knife and cut halfway through the kernels all around the dob. Place cobs to the side. DO NOT discard as we aren't finished with them just yet.
  • After cutting the kernels away from the cob, take the paring knife and carefully scrape each cob, removing the remaining corn and juices from the kernels.
  • Heat the skillet and melt the butter over medium heat. Keep a close eye on the butter because it will burn easily once it has melted.
  • Once the butter has melted, add the corn and 1/2 cup of water. Bring to a boil and reduce to simmer and cook uncovered until most of the water has evaporated. Taste for doneness.
  • If your corn is not as tender as you would like, add another 1/4 c. of water at a time and let continue to cook until it has reached the tenderness that you prefer.
  • Once the corn is done, remove from the heat and add salt and pepper to taste. Serve immediately.



The size of your ears will determine how much water you need. It’s best to start with 1/2 cup of water and add an additional 1/4 cup at a time as needed to reach the doneness you desire.