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Homemade Southern Creamed Corn

Southern creamed corn combines fresh kernels and scraped cob pulp with butter, milk, and cream in a skillet. It simmers until tender, with a rich sauce that coats the back of a spoon.
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Prep Time 10 minutes
Cook Time 17 minutes
Standing time 5 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 4 cups fresh corn kernels cut from about 6 ears, plus the milky pulp scraped from the cobs
  • 1 tsp granulated sugar
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp all-purpose flour
  • 0.75 cup whole milk
  • 0.5 cup heavy cream

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Stir in the corn kernels, scraped pulp, sugar, salt, and pepper.
  3. Cook for 5 to 7 minutes, stirring often, until the kernels begin to soften.
  4. Sprinkle the flour over the corn and stir for 1 minute to coat the kernels.
  5. Slowly stir in the milk and heavy cream.
  6. Bring the mixture to a gentle simmer over medium heat.
  7. Reduce the heat to medium-low and cook for 8 to 12 minutes, stirring often, until the corn is tender and the cream coats the back of a spoon.
  8. Remove the skillet from the heat.
  9. Let the creamed corn stand for 5 minutes to thicken before serving.

Notes

For the best texture, scrape the milky pulp from the cobs and add it with the kernels. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a dairy-free swap, use dairy-free butter, unsweetened plant milk, and dairy-free cream.