Michael Symon Creamed Corn

Michael Symon’s Creamed Corn is a “nose-to-tail” approach to vegetables. Instead of just using the kernels, this recipe utilizes the corn cobs to create a deeply flavorful corn stock that serves as the liquid base. This isn’t the gloopy, canned stuff from your childhood; it’s a rich, velvety side dish that celebrates the natural sweetness of summer corn.

Symon’s technique relies heavily on the corn milk—the starchy liquid trapped in the cob. You’ll fail this recipe if you just throw the cobs away after cutting off the kernels. Simmering those cobs to create a concentrated liquid is the only way to get that authentic, punchy corn flavor. Without that stock, the dish is just corn sitting in a basic white sauce; with it, the entire sauce tastes like the essence of sweet corn.

I’ve found that the texture of this dish is all about the “bite.” Because the kernels only cook for two minutes at the very end, they stay crisp and “pop” in your mouth, providing a perfect contrast to the heavy cream and butter. It’s a sophisticated balance that makes this dish a staple for holiday dinners or high-end barbecues.

Michael Symon Creamed Corn Ingredients

• 8 ears of fresh sweet corn, husked
• 1/2 cup (115g) unsalted butter (1 stick)
• 1/2 cup (65g) all-purpose flour
• 4 cups (960ml) whole milk
• 2 cups (480ml) heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 4 tablespoons fresh parsley leaves, chopped

How To Make Michael Symon Creamed Corn

• 1. Extract the kernels: Use a sharp knife to cut the kernels off the cobs. Place the kernels in a bowl and set the cobs aside. Don’t scrape the cobs yet; you want those remaining bits for the stock.
• 2. Make the corn stock: Place the bare cobs in a large pot and cover with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 20 minutes. This pulls the starch and sugar out of the cobs. Remove the cobs and keep that cloudy cooking liquid.
• 3. Build the roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes. You’re looking for a “blonde” roux—golden brown and smelling slightly nutty, but not dark.
• 4. The creamy base: Gradually whisk in the milk and heavy cream. Keep whisking constantly to prevent lumps. Simmer for about 10 minutes until the sauce is thick enough to coat the back of a spoon.
• 5. Combine liquids: Pour the reserved corn stock into the creamy mixture. Bring it back to a simmer for 5 minutes. The sauce will thin out initially and then thicken back up as the corn starches from the stock activate.
• 6. Fold in the corn: Add the fresh kernels to the pot. Cook for only 2 minutes. You want them tender but still firm—overcooking them will turn the dish into a mushy puree.
• 7. Season and finish: Remove from the heat. Season generously with salt and pepper (corn loves salt!). Stir in the fresh parsley and serve immediately.

Recipe Tips

• Use the “Cob Milk”: After cutting the kernels, run the back of your knife down the cob to scrape out any remaining liquid (the milk) directly into your stock pot. It’s pure flavor.
• Whisk constantly: When adding the milk to the roux, go slow. If you dump it all in at once, you’ll get flour clumps that are nearly impossible to get out later.
• Freshness is everything: If you can’t find fresh corn on the cob, don’t try to make this with canned or frozen. The cob stock is the soul of the recipe, and you can’t replicate that without the actual cobs.
• Season at the end: Because the sauce reduces, adding all your salt at the beginning can make the final dish too salty. Taste and season once the kernels are in.

What To Serve With Michael Symon Creamed Corn

This is a very rich, sweet side dish, so it pairs best with salty, smoky main courses. It is a legendary partner for BBQ pulled pork, smoked brisket, or fried chicken.

For a holiday spread, it balances perfectly against a salty roasted ham. To cut through the richness of the cream, serve it alongside something acidic, like a vinegar-based coleslaw or pickled jalapeños.

Storing & Reheating Tips

• Fridge: Store in an airtight container for up to 3 days.
• Freeze: I don’t recommend freezing this. The high dairy content and the corn stock can separate and become grainy once thawed.
• Reheat: Reheat gently on the stovetop over low heat. The sauce will be very thick when cold, so add a splash of milk or a knob of butter to loosen it back up as it warms.

Michael Symon Creamed Corn Nutrition Facts

Per serving (approx. 1 cup):

• Calories: 420 kcal
• Protein: 6g
• Fat: 32g
• Carbohydrates: 30g
• Sodium: 310mg

FAQs

Can I use half-and-half instead of milk and cream?

You can, but it won’t be quite as luxurious. Michael Symon’s version is intentionally “over the top” with the heavy cream to create a velvety mouthfeel that half-and-half can’t quite match.

Why is my sauce too thin?

If the sauce isn’t thickening, you may need to simmer it for a few more minutes to let the flour and corn starches do their work. Make sure you don’t skip the roux step!

Can I add cheese to Michael Symon Creamed Corn?

Absolutely, a sharp white cheddar or some Parmesan stirred in at the very end (with the parsley) adds a savory depth that complements the sweetness of the corn.

Is this Michael Symon Creamed Corn gluten-free?

Not as written, because of the flour roux. You could substitute the flour with a cornstarch slurry (mixed with cold milk) at the end, but you’ll lose that nutty, toasted butter flavor that the roux provides.

Try More Michael Symon Recipes:

• Michael Symon Corn Pudding
• Michael Symon Meatloaf
• Michael Symon Corned Beef And Cabbage