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Homemade Southern Creamed Corn

Southern creamed corn is made in a skillet with fresh corn, butter, milk, and cream for tender kernels in a creamy, thickened sauce. Scraping the cobs adds the milky pulp that gives this stovetop side its classic 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: 223
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 10-inch skillet

Method
 

  1. Cut the kernels from the cobs into a bowl, then scrape the cobs with the back of the knife to collect the milky pulp.
  2. Melt the butter in a 10-inch skillet over medium heat, add the corn and pulp, and cook for 4 to 5 minutes, stirring occasionally.
  3. Sprinkle the flour over the corn and stir for 1 minute, then gradually stir in the milk and heavy cream until smooth.
  4. Stir in the sugar, salt, and pepper, bring the mixture to a gentle simmer, and cook for 8 to 12 minutes, stirring often, until the corn is tender and the sauce is creamy and thickened.

Notes

Scrape the cobs well to collect the milky pulp for added creaminess. Refrigerate leftovers for up to 4 days; freezing is possible, though the creamy sauce may separate slightly when reheated. For a dairy-free version, use plant-based butter, milk, and cream.