Creamy Southern Creamed Corn
This easy, comforting Southern creamed corn is rich, velvety, and bursting with sweet corn flavor. It’s a classic side dish perfect for family gatherings, holidays, or weeknight dinners, ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Southern
Ingredients
Scale
- 4 cups fresh corn kernels (from 6 large ears, or use frozen)
- 4 tablespoons unsalted butter, softened
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon all-purpose flour
- 2 ounces cream cheese, cubed (optional)
Instructions
- Shuck 6 large ears of corn and cut kernels off the cob (about 4 cups). Scrape cobs with the back of a knife to release corn milk. If using frozen corn, measure out 4 cups, thaw, and pat dry.
- Place half the corn (2 cups) in a blender or food processor with 1/2 cup milk. Pulse briefly until slightly broken down but not pureed. Alternatively, mash with a fork or potato masher for chunkier texture.
- Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add all the corn (blended and whole kernels) to the pan. Stir for 2-3 minutes until glossy and fragrant.
- Sprinkle 1 tablespoon flour over the corn. Stir well to coat and cook for another 1-2 minutes, avoiding browning the flour.
- Pour in 1 cup heavy cream and stir. Gently simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and corn is tender. If using cream cheese, stir in now.
- Add 2 teaspoons sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
- When the creamed corn is silky and thick (should coat the back of a spoon), remove from heat. Let sit for 2-3 minutes to thicken more. Add a splash of milk if too thick, or simmer longer if too thin.
- Garnish with extra black pepper, a pinch of paprika, or fresh chopped chives before serving.
Notes
For gluten-free, substitute cornstarch for flour. Use fresh corn for best flavor, but frozen works well if patted dry. Add cheese, bacon, or jalapeño for variations. If making ahead, refrigerate and reheat gently with a splash of milk. Scraping the cob for corn milk adds extra creaminess.
Nutrition
- Serving Size: About 3/4 cup per se
- Calories: 200
- Sugar: 6
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
Keywords: creamed corn, southern creamed corn, comfort food, easy side dish, holiday side, corn recipe, creamy corn, family recipe, vegetarian, gluten-free option