Southern Homemade Creamed Corn is easy to make and is nothing more than fresh sweet corn kernels, heavy cream, a little butter or bacon grease, flour and kosher salt, and pepper.
If you grew up in the South, you have undoubtedly had delicious fresh homemade cream 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.
Fresh Southern Homemade Creamed Corn doesn’t bear any resemblance to the canned variety and, if that is all you have ever had, you are in for a treat. A week or so ago, a friend brought me some fresh peas, corn, and tomatoes and I knew right away I had to make some creamed corn to go with the peas and tomatoes.
Now that fresh sweet corn is showing up at the farmer’s markets, this is the perfect time to try your hand at making this delicious side dish.
How long does fresh corn last?
The most important thing to remember when buying 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 continue to decline each day.
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.
What about making creamed corn in the slow cooker?
Yes, like you I have seen tons of recipes for slow cooker creamed corn online. 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 really only takes minutes to cook.
If you like this Southern-style dish, you might also like these southern recipes: Easy Southern Sweet Potato Pie, Easy Spicy Southern Corn Casserole, and Southern White Acre Pea Succotash. Looking for even more Southern recipes, check out all of my Southern style recipes here.
How to make Southern Homemade Creamed Corn
So, are you ready to make this delicious corn dish? If so, gather the ingredients which are: fresh sweet corn (Silver Queen if possible), butter, bacon grease (optional), flour, heavy cream, salt, and pepper.
If you have never shucked corn, click here for a quick video by Martha Stewart, which will show you how.
Place one 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 bacon grease if you are using it.
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 to taste. Mix well.
Add the cream and water to the corn mixture and mix well.
Turn down the heat to medium-low and cook for about 20 minutes more or until the corn is tender. (The fresher the corn, the less time it will take to cook. I have had corn that was so fresh it was done in only 5 minutes. Keep tasting it until you are happy with its consistency.)
Serve immediately. Enjoy!
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Southern Homemade Creamed Corn
- 8 ears of sweet corn shucked (Silver Queen preferred)
- 1/3 cup of butter
- 1 Tbsp bacon grease optional
- 1 Tbsp all-purpose flour
- Kosher salt and ground black pepper
- 1/2 cup heavy cream
- 1/2 cup water
- 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 bacon grease (optional).
- 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 to taste. Mix well.
- Add the cream and water to the corn mixture and mix well.
- Turn down the heat to medium-low and cook for about 20 minutes more or until the corn is tender. (The fresher the corn, the less time it will take to cook.)
- Serve immediately. Enjoy!