Name: Southern Creamed Corn
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Cuisine: Southern
Ingredients: 2 tablespoons unsalted butter; 5 cups frozen corn, thawed and drained; 1/2 cup heavy cream; 1 tablespoon granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; pinch cayenne pepper; pinch ground nutmeg; 1 cup milk; 3 tablespoons all-purpose flour

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Get a taste of the South with our easy and delicious creamed corn recipe, ready in just 15 minutes. With its creamy texture and comforting flavors, this Southern classic will become a favorite side dish that pairs perfectly with any meal, adding a touch of down-home goodness to your table.

Serve this creamed corn with your Thanksgiving turkey or simply pair with oven baked chicken thighs or pan fried shrimp for a fast, easy weeknight meal.

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Creamed corn is a Southern staple, especially at holidays or all summer during the plentiful fresh corn season. With just 15 minutes from start to finish, it’s no wonder this is one of my favorite veggie side dishes to prepare.

Ingredients

This is an easy side dish recipe with simple ingredients.

corn – fresh, frozen, or canned (see substitution notes below)
heavy cream
butter
sugar
spices – cayenne pepper, nutmeg, salt, and pepper
milk
flour

Step by step

Melt butter in a medium sauce pan over medium heat.
Add corn, cream, sugar, salt, pepper, cayenne pepper, and nutmeg. Stir to mix.
In a separate bowl or glass measuring cup, combine milk and flour. Pour milk mixture into the saucepan and stir.
Continue to cook, stirring continuously, for 5 minutes or until thickened and corn is cooked through.
Season to taste with additional spices if desired.

Substitutions

Fresh corn on the cob: To use fresh ears of corn you will need to husk the corn and remove all silk. Careful cut the corn from the corn cob with a sharp knife. Extend the cooking time to at least 15-20 minutes over medium-low heat or until the corn is cooked through.

Canned corn: To make creamed corn with canned corn it is important to fully drain the corn so you don’t end up with a runny sauce.

Heavy cream/milk/cream cheese: If you do not have heavy cream you can substitute half and half or whole milk, lower fat milks may not end up with as thick of a sauce. You can also add in a few 1 inch cubes of cream cheese to thicken up the creamy sauce. A dollop of sour cream will also help thicken the sauce and add a touch of tang to the taste.

To thicken without flour: After cooking for 5 minutes (15-20 if using fresh corn) use a ladle to transfer roughly 1/2 cup of the corn mixture into a blender (affiliate link). Add 1/4 cup of heavy cream and 1 tablespoon of butter and blend until smooth, then return it back to the saucepan. Stir to mix and simmer until thick.

Tips for best results

Homemade cream style corn is a recipe that you have to taste and adjust yourself. Because the sweetness of the corn can vary so widely, I recommend seasoning it to taste before serving.

If you have very sweet fresh corn kernels, you may not need extra sugar, while canned corn may need a little more sweet flavor depending on the variety you purchase. Adjust the level of sweetness to your taste with extra sugar if needed.

The same can be said for the other spices-salt, pepper, cayenne pepper, and nutmeg. The nutmeg brings out the sweetness and should be okay but you may prefer adding more salt or spicing it up more with additional cayenne. Enjoy playing with this recipe to make it perfect for your tastes!

Serving suggestions

This is the perfect side dish for your Thanksgiving or any holiday spread or family gatherings. It’s also a great side dish for protein-heavy meals such as baked pork chops, pork tenderloin, grilled chicken, or steakhouse style steak to name just a few. The sweet flavor is a great balance to the savory meats.

Storage

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat on medium-low heat on the stovetop or on 50% power in the microwave.

If you try this recipe please comment and rate it below, I love hearing from you!