9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm

Ask The Chef

Click Here to submit your questions.


So many delicious ears of corn and so many fabulous corn dishes — what’s a cornivore to eat first? Local corn is in. Fresh corn is delicious in so many dishes: soups, salads, salsas, souffles, puddings, omelets, pastas…the list is endless.

The best part of the corn is the “milk” or juice inside the kernals. The easiest way to extract the sweet juice, without the indigestable hulls, is to use a corn creamer. This clever, stainless steel tool is quick and easy to use. The teeth cut the kernals and then a plate scrapes all of the milky liquid. Don’t miss a drop of that luscious corn juice!

Celebrate the sweet bounty with this favorite and simple fresh corn dish. 

Creamed Corn

  • 1 cup corn “milk”
  • 1/2 cup half-and-half
  • 1/4 teaspoon sugar
  • salt and pepper to taste

To get the milk out of the corn, husk the ear of corn, then scrape with a Lee corn creamer. Combine the corn with the half-and-half and seasonings in a saucepan, bring to a boil, and simmer for about 10 minutes, until the liquid is reduced and the corn is tender.

More Corn Tools.

One Comment for “Cornivore’s Dilemma: Creamed Corn Recipe”  

  1. Liza

    I can vouch for this recipe as delicious; however, be forewarned that it does not work well with the watery Colorado corn that hits the supermarkets around here later in the season. The milk from the watery corn curdles too easily.