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Homemade Southern Creamed Corn

Southern creamed corn is made in a skillet with fresh corn, butter, cream, and milk for a creamy, thickened side dish. Scraping the cobs adds their milky pulp for extra corn flavor and a tender texture.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 6 corn large ears, fresh sweet, husked
  • 3 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 0.5 cup heavy cream
  • 0.5 cup whole milk
  • 1 tsp sugar granulated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Cut the kernels from the ears into a bowl, then scrape the dull side of the knife down each cob to collect the milky pulp.
  2. Melt the butter in a 12-inch skillet over medium heat.
  3. Add the corn and its milky pulp, and cook, stirring, for 5 minutes.
  4. Sprinkle the flour over the corn and stir for 1 minute.
  5. Gradually stir in the heavy cream and milk until smooth.
  6. Stir in the sugar, salt, and pepper.
  7. Bring the mixture to a gentle simmer.
  8. Cook uncovered over medium-low heat for 8 to 12 minutes, stirring often, until the corn is tender and the mixture is creamy and thickened.

Notes

Scrape each cob well to collect as much milky pulp as possible. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the cream sauce may separate. For a dairy-free adaptation, use plant-based butter and unsweetened oat cream and milk.