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Southern-style creamed corn Recipe

American · Side dish · 30 min total

This classic Southern side dish features sweet corn kernels simmered in a rich, creamy sauce made with butter, cream, and a touch of sugar, delivering a comforting and indulgent flavor.

Ingredients

• 6 ears fresh corn, husked
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour (optional, for thicker consistency)

Instructions

1. Cut the corn kernels off the cobs into a large bowl. Using the back of a knife, scrape the cobs to extract the corn milk; add to the bowl.
2. In a large skillet or saucepan, melt the butter over medium heat. Add the corn kernels and corn milk; cook, stirring occasionally, for 5 minutes.
3. Stir in the heavy cream, milk, sugar, salt, and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the corn is tender and the mixture thickens slightly, about 10-15 minutes. If a thicker consistency is desired, sprinkle the flour over the corn and stir well; cook for 2 more minutes.
4. Taste and adjust seasoning. Serve hot.

Tips

• For best flavor, use fresh corn in season. Frozen corn can be substituted in a pinch; thaw and drain before using.
• Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
• To make it extra rich, substitute half-and-half for the milk, or add a tablespoon of cream cheese.

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