This side dish recipe for Southern-Style Creamed Corn is easy to make and packed with fresh sweet summer corn. It doesn’t bear any resemblance to the canned variety and, if that is all you have ever had, you are in for a treat.
If you grew up in the South, you have undoubtedly had delicious fresh homemade creamed corn at some point in your life. The first silver queen corn of the season always makes me think of making creamed corn. And, if it’s fresh, this tasty variety is usually so tender it only takes minutes to cook.
Now that fresh sweet corn is showing up at the farmers’ markets, this is the perfect time to try your hand at making this delicious side dish.
What to look for when buying fresh corn:
When buying corn, pick up each ear and look for tassels that are light brown and sticky to the touch. If the tassels are black or dry, the corn is old. You also want the corn to feel full and heavy, and the husks should be green and healthy-looking, not brown or dry.
Last, but not least, look at the stalk on the bottom of the ear of corn; if it has already turned brown, it is probably at least two days old.
How long does corn stay fresh:
The most important thing to remember when buying fresh corn is that as soon as it’s picked, it starts converting its sugar to starch. So if you want tender, sweet corn, buy it, cook it and eat it the same day or as close to the same day it’s picked.
It will last for a few days in the refrigerator, but the quality and taste will decline each day.
How to store fresh corn:
To keep your corn from drying out, store it in your fridge with the husk wrapped tightly in a plastic bag and use it as soon as possible, but no later than three days after purchase.
How to shuck corn:
Here are two easy ways to shuck corn:
- Peel back the husk at the tip of the cob just until you can see the top few rows of kernels. Slip your finger under the layers and grasp about a quarter of the leaves and silk firmly and peel downward. Continue doing this until all of the kernels are exposed. Gather the husk and silks in one hand and snap them off with the stalk at the base. Discard the leaves, silks, and tassels.
- Cut off the stalk end one-inch above the last row of kernels. Place two ears of corn on a microwave-safe plate and microwave uncovered for two to four minutes. When it has cooled a bit, grab the corn by the uncut end and shake and squeeze it until the ear comes out husk and silk-free. Repeat with any remaining corn. Check out my video to see how this is done.
Once you get the hang of method one I think it’s quicker, but you can’t beat the ease of method two.
How to cut corn off of the cob:
Place one ear of corn in a large bowl with high sides and using a small sharp knife cut the kernels off of the cob. Then, using the back of the blade, scrape against the cob to press out any remaining milky corn liquid. Repeat with the remaining ears of corn.
You will need these ingredients:
Fresh sweet corn (Silver Queen, if possible), butter, salt, pepper, heavy cream or milk and flour
How to make this recipe:
In a large skillet over medium heat add the butter and let it melt.
Add the corn and cook for a minute or so, stirring frequently.
Sprinkle the flour over the corn and add the salt and pepper. Mix well and cook for a minute.
Add the cream and water to the corn mixture and mix well.
Turn down the heat to medium-low and cook for 10-15 minutes more or until the corn is tender.
Serve immediately.
What about using a slow cooker:
Yes, like you I have seen tons of online recipes for slow cooker creamed corn. But I just don’t get it unless it’s the dead of winter and all you have is frozen corn. In my humble opinion, putting fresh summer corn in a slow cooker and cooking it for hours is a mistake.
If you have fresh corn it only takes minutes to cook.
Sharon’s tips:
The fresher the corn, the less time it will take to cook. I made some last night and it only took 5 minutes to cook. Keep tasting it until it is tender.
Many Southern cooks like to use bacon grease instead of butter or equal parts of butter and bacon grease. If you have any bacon grease, I encourage you to try this variation.
Leftovers, if you have them, are equally delicious and can be stored covered in the refrigerator for up to three days. I usually reheat in the microwave for a minute or two.
If your mixture gets too thick, add a bit more milk or cream.
What to serve with it:
Creamed corn goes with just about any entree but my favorite summer meal combines it with fresh sliced summer tomatoes, or a piece of tomato pie, a big helping of white acre peas, and a slice of crispy old-fashioned southern buttermilk cornbread. It also goes great with my Pecan Crusted Fish Fillets.
Related recipes:
If you like this Southern-style dish, you might also like these southern recipes: Easy Southern Sweet Potato Pie, Easy Spicy Southern Corn Casserole, Fried Corn, and Southern White Acre Pea Succotash.
Need more recipes or menu ideas, check out all of my Southern-style recipes.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Homemade Southern Creamed Corn Recipe
Ingredients
- 8 ears of sweet corn shucked (Silver Queen preferred)
- ⅓ cup of butter
- 1 tablespoon bacon grease optional
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup heavy cream
- ½ cup water
Instructions
- Place an ear of corn in a large bowl and using a sharp knife, cut the kernels of corn off the cob. Then, using the back of the blade, scrape against the cob to press out any remaining milky corn liquid. Repeat with the remaining ears of corn.
- In a large skillet over medium heat add the butter and optional bacon grease.
- Melt the butter, add the corn and cook for a minute or so, stirring frequently.
- Sprinkle the flour over the corn and add the salt and pepper. Stir and cook for a minute.
- Add the cream and water to the corn mixture and mix well.
- Turn down the heat to medium-low and cook for 10-15 minutes more or until the corn is tender. (The fresher the corn, the less time it will take to cook.)
- Serve immediately. Enjoy!
Notes
- Expose the tip of the ear of corn. Peel back the leaves at the tip of the cob just until you can see the top few rows of kernels. Slip your finger under the layers and grasp about a quarter of the leaves and silk firmly and peel downward. Continue doing this until all of the cob is exposed. Gather the leaves and silks in one hand and snap them off with the stalk at the base. Discard the leaves, silks, and tassels.
- Cut off the stalk end one-inch above the last row of kernels. Place two ears of corn on a microwave-safe plate and microwave uncovered for two to four minutes. When it has cooled a bit, grab the corn by the uncut end and shake and squeeze it until the ear comes out husk and silk-free. Repeat with any remaining corn. Check out my video to see how this is done.
Nutrition
**This post was originally published on June 1, 2016. It was republished on May 27, 2020, with new pictures, a “how-to” video, and expanded directions and tips.
Your the only person that got it right for Southern Corn. You use WHITE CORN and I fry Streak o” lean (Salt pork) as part of your grease to get a really good taste. Mine is aa family recipe and we don’t put flour in it
Can I use frozen corn for this recipe?
Hi Cheryl, yes, you can use frozen corn in this recipe, which will be good, but this recipe works best with fresh corn.
All the best,
Sharon
This recipe is delicious! I made it three times and froze some. I will definitely keep this in my recipe box for next corn season!
This is really good. Can it be made ahead and frozen?
I have never tried to freeze it, but I don’t see any reason it wouldn’t be okay. If you do decide to freeze it, please let me know how it goes.
All the best, and happy Thanksgiving.
Sharon