This Southern sweet creamed corn is buttery, creamy, sweet, and crunchy. It's an irresistible fast and easy side dish that everybody loves!
I love corn. Most people do -- it's sweet, crunchy, and packed with flavor -- it's the candy of vegetables! And this Southern sweet creamed corn will have you scraping your plate clean.
This recipe is nothing like canned creamed corn
Growing up I never cared for creamed corn because I only had it from a can. After Kevin and I got married, we attended a family gathering where one of his aunts made creamed corn from scratch. All I can say is WOW! Tasting the from-scratch recipe completely changed my mind about creamed corn. His family would bag and freeze fresh corn for the winter months when you couldn't buy it at the farm stand, and then make it throughout the winter.
What kind of corn to use?
I wish I could say I do the work to remove the corn from the stalk, but I don't because I honesty can't tell the difference between fresh and frozen corn in this dish. I have tried it with canned corn and it turns out okay, but I don't think it's quite as tasty, nor is the texture quite as crisp. Therefore, I highly recommend using frozen corn. You can use any kind, but I use a mixture of yellow and white corn because I like the color variation in the dish.
This side dish is a good-old fashioned mid-century gem. It comes together fast. In only 15 minutes, it's ready to serve!
Helpful Hints for Preparing Southern Sweet Creamed Corn
- For the freshest taste, use frozen corn rather than canned corn.
- For the creamiest consistency, use whole milk, heavy cream and real butter.
- To avoid lumps, make sure to whisk the flour into the milk thoroughly, making sure it's completely smooth before adding it to the corn.
Southern Sweet Creamed Corn
- 16 oz frozen yellow corn
- 16 oz frozen white corn
- 1 ½ cups heavy cream
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons granulated sugar
- 3 tablespoons butter
- ¾ cup whole milk
- 3 tablespoons all purpose flour
- ⅓ cup freshly grated parmesan cheese
- Combine the corn, cream, salt, pepper, sugar and butter in a skillet over medium heat. Bring to a simmer, stirring constantly.
- Whisk the flour and milk together until free from lumps, then add to the skillet with the corn mixture. Cook, stirring until it is thickened and the corn is cooked through (about 4 minutes.)
- Remove from heat and stir in the Parmesan cheese until melted. It's ready to serve!