Corn Farming Recipes Sides

The Best Cream Corn Recipe You’ll Ever Find

Remember that sweet corn I was raving about a few weeks ago…? Well it is growing more and more every day  Last time I shared it, it was Memorial Day weekend… And it looked like this…

Just barely peeking up out of the soil, but it’s a start! And I couldn’t be more happy to see the start of the sweet corn! I already have visions of corn cobs dancing in my head! 😉 


In the mean time though, I got the wonderful opportunity to taste some of this delicious sweet corn, courtesy of Monsanto! How nice is that!? Kind of a sneak preview/teaser into what our corn will be like once it’s finished. And… LET. ME. TELL. YOU… It was UNBELIEVABLY good! My father, the Meat Man himself whom also LOVES food, said it’s the best sweet corn he’s ever had, hands down! For a man that rarely gives compliments, that’s saying something! I was extremely impressed with the looks of it…

No bugs, no defects/damage from bugs.. It really was picture perfect… 😉

The first night we enjoyed the corn simply put on the bbq with a bit of salt and a bit of butter. It was amazing!  But we still had half a box of corn leftover! What to do with it!? Do you even need to ask…? Yep, I tried my hand at making homemade cream corn. And it was a hit!

Here is the recipe.. Or scroll below to see a step-by-step guide! 

Best Cream Corn Ever
  1. 4 lbs. sweet corn
  2. 2 8 oz blocks cream cheese, diced into 1 inch squares
  3. 1 stick (4 oz) of salted butter
  4. 3/4 cup heavy whipping cream
  5. 4 tablespoons of sugar
  6. 1 teaspoon black pepper
  7. 1/2 teaspoon salt
  1. Throw it all in a pan and basically let it cook. The longer, the better.
  2. I didn't cook it for 4 hours.. But let me tell you, next time I will!! I can't imagine this getting any better, but allowing that corn to soak up all that dairy goodness.. I bet it will be beyond heavenly!
Adapted from Blue Bonnets & Brownies
Prairie Californian

I started by first of all cutting the remaining corn off the cob.

Then I added the cream cheese, heavy cream, butter, and a lot of black pepper. I love black pepper. I simply combined it all into a large pot on the stove and let it cook on medium-low for about an hour…

I made sure to stir it pretty consistently because I didn’t want the bottom to burn. And of course, I had to taste it each time. You know, for quality control 😉

And here is the final product… Delicious, simple, homemade cream corn! I don’t think it gets much better than that.. Unless you’ve got steak too.. Then you’re talking my language!

Anyway, a huge THANK YOU to the wonderful folks at Monsanto for providing us with this delicious sweet corn as well as providing us with all kinds of information about it! It’s been a wonderful experience working with you folks and your products! I am looking forward to our sweet corn being ready and gorging myself on it with my farmer! As well as sharing it with our friends, families, and loved ones!

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  • Deanna
    October 10, 2013 at 3:59 pm

    Going to have to try this – if longer is better, maybe a crockpot is in order??

    • jenniferdewey
      October 10, 2013 at 5:42 pm

      Yep! I put mine in the crock pot all day! It’s AMAZING! Everyone that tries this corn LOVES it!

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    January 22, 2014 at 1:05 am

    are you NOT in ND for winter?
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      January 22, 2014 at 1:09 am

      This is a post from 2012. For some reason it decided to randomly repost..

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