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It's worth making it fresh!

With the color and flavor of sweet summer sunshine, creamed corn is the ultimate summer recipe. Ree Drummond's fresh corn casserole inspired this stovetop version, which uses the kernels and scraped corn cobs to yield a thick, creamy side dish that will soon be one of your favorite corn recipes.

How do you make creamed corn?

While some recipes use a lot of heavy cream or thicken the corn mixture with flour, this recipe celebrates the sweet flavor of summer corn by going light on the dairy, and thickening the dish with the sweet juices that come from scraping down the corn cobs after the kernels are removed.

What's the best way to cut corn kernels from the cob?

To cut corn kernels from the cob, follow these steps: Line a cutting board with a clean dish towel to prevent slipping; place the corn cob upright, pointed end up, flat base down; carefully slice downward, letting the kernels fall onto the dish towel.

Can you use canned cream corn in this recipe?

Canned cream corn already contains seasonings and thickeners, so it's not a trusty substitute for this recipe.

Can you make creamed corn with frozen corn?

Frozen corn can be used with this recipe, but reserve about 2 cups of the kernels and pulse them in a food processor a few times to help the mixture turn out creamy.

ears fresh corn, shucked (about 12 cups kernels)

fresh basil leaves, chopped, plus more for garnish

This creamed corn freezes beautifully. To reheat, simply thaw, then heat it gently in a saucepan over medium-low heat until warm. Wait to add the basil until just before serving.