House of Prime Rib Creamed Corn
The dish regulars know to ask for — a simple, homestyle sweet corn side in a light cream sauce, built from diner accounts since the restaurant keeps no official recipe on the menu.
Unlike the famous creamed spinach, creamed corn doesn’t appear on House of Prime Rib’s printed menu at all. It’s one of the restaurant’s known off-menu requests — regulars ask their server if it’s available, and some nights it simply isn’t.
“Technically, creamed corn is a House of Prime Rib secret menu item because it’s not officially listed on the regular menu.”
— reported by multiple San Francisco dining guidesAn extra note on this one: because House of Prime Rib has never published any official description of their creamed corn (unlike their creamed spinach), this recipe leans more heavily on general homestyle technique and diner descriptions — including one review calling it a bit “lumpy,” which shaped the texture here. Treat this as an inspired-by, even more loosely than a typical copycat.
Watch It Made
Quick Recipe Facts
Equipment
- Large skillet or saucepan
- Wooden spoon or silicone spatula
- Potato masher (or the back of a spoon)
Ingredients
- 4 cupsCorn kernels (fresh, frozen and thawed, or canned and drained)
- 3 tbspUnsalted butter
- 1/4 cupYellow onion, finely diced (optional)
- 1 tbspAll-purpose flour
- 1 cupHeavy cream
- 1/4 cupWhole milk
- 1 tspSugar (optional, to balance less-sweet corn)
- To tasteSalt
- To tasteFreshly ground black pepper
Fresh summer corn needs little to no added sugar. Canned or off-season frozen corn is often less sweet, so the optional sugar helps balance it — taste before adding.
Step-by-Step Instructions
Prep the corn
If using fresh corn, cut kernels from the cob. If frozen, thaw and pat dry. If canned, drain well. Set aside about 1 cup of the corn separately — you’ll mash it later for texture.
Soften the onion
Melt the butter in a large skillet over medium heat. If using onion, add it now and cook until soft and translucent, about 3–4 minutes.
Add the corn
Add all the corn, including the reserved cup, to the pan. Cook 3–4 minutes, stirring occasionally, until heated through and smelling sweet and toasty.
Mash a little
Using the back of a spoon or a potato masher, lightly crush about a third of the corn right in the pan. This is what gives creamed corn its classic thick, slightly lumpy texture instead of a smooth purée.
Build the sauce
Sprinkle the flour over the corn and stir to coat, cooking 1 minute. Slowly pour in the cream and milk, stirring constantly. Simmer gently until it thickens enough to coat the back of a spoon, about 5 minutes.
Season
Stir in the sugar if using, plus salt and pepper to taste. Corn sweetness varies a lot depending on what you used, so taste and adjust here.
Serve
Serve hot, straight from the pan, as a side alongside roast beef or prime rib.
Recipe Notes
Watery sauce?
Usually frozen corn that wasn’t fully thawed and drained, or the sauce needs another few minutes of gentle simmering to thicken.
Not sweet enough?
Add the optional sugar in small pinches, tasting as you go — canned and off-season corn often needs a little help.
Want it smoother?
Mash more of the corn in step 4, or pulse a portion in a blender before adding it back to the pan.
Want it closer to the “secret menu” version
Some diners describe it as a bit lumpy and unfussy rather than silky — if that’s the goal, mash less and keep the texture rustic.
Substitutions
Corn
Fresh, frozen, or canned all work. Fresh gives the best flavor in summer; canned is the most convenient and closest to what some diners suspect the restaurant uses.
Heavy cream
Half-and-half works for a lighter sauce, though it won’t thicken quite as much.
Dairy-free
Full-fat coconut milk or a dairy-free cream alternative can work, though the flavor shifts noticeably.
Add-ins
A few diners mention bacon alongside their creamed corn order — crisped, crumbled bacon stirred in at the end is a natural addition if you want it.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop over low heat, stirring often, with a splash of milk if the sauce has thickened too much in the fridge.
Freezing isn’t ideal — the cream sauce can separate and turn grainy once thawed. Best made fresh or a couple of days ahead.
What to Serve With It
This pairs the way it does at the restaurant: alongside roast beef or prime rib, but it’s just as good next to grilled chicken, pork chops, or a simple weeknight steak.
Nutrition (estimated, per serving)
Based on 6 servings — not laboratory-tested. Actual values vary with exact corn type and quantities used.
Frequently Asked Questions
Is House of Prime Rib’s creamed corn on the regular menu?
No. It’s consistently described as an off-menu or secret-menu item — you generally have to ask your server if it’s available that night, and it isn’t always offered.
Is this the restaurant’s exact recipe?
No, and this one comes with an extra caveat: unlike their creamed spinach, House of Prime Rib has never published any official description of their creamed corn. This recipe is built from general homestyle creamed corn technique and diner descriptions, not a stated restaurant recipe.
Can I use canned corn?
Yes. Drain it well first. Canned corn is already cooked, so reduce the initial cooking time in step 3 by about half.
Why is my creamed corn watery?
This usually happens with frozen corn that wasn’t fully thawed and drained, or if the sauce wasn’t simmered long enough to thicken. Give it another few minutes over gentle heat, stirring often.
Can I make it ahead?
Yes. Make it up to 2 days ahead and store in the fridge. Reheat gently on the stovetop with a splash of milk to loosen the sauce back up.
Can I freeze creamed corn?
It’s not ideal — the cream sauce can separate and turn grainy after freezing and thawing. It’s best made fresh or a couple of days ahead at most.
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A Final Note
This one is a bit more of a guess than most copycats, simply because House of Prime Rib has never described their creamed corn publicly. Use it as a solid homestyle base, and lean into the sweetness, thickness, and texture you personally remember from the real thing.