This Southern sweet creamed corn is buttery, creamy, sweet, and crunchy all in the same bite! It's a perfect comfort food for a weeknight meal or a holiday table, and it's so easy it comes together in just minutes!
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 going back for seconds...and thirds. Seriously, when I make it for gatherings, there are never any leftovers.
Best Ever Creamed Corn Recipe
Growing up I never cared for creamed corn because I had only had the canned version. After Kevin and I got married, we attended a family gathering where one of his Southern aunts cooked up this homemade version. All I can say is WOW! Tasting the from-scratch recipe completely changed my mind about creamed corn. It's a great year-round side dish, easily transitioning from the summer months to the holiday table. The best part is that it's an easy recipe that the whole family will love. Even picky eaters!
What kind of corn to use?
I wish I could say I do the work to remove fresh corn kernels from the corn cob, but I don't because I honestly 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 sweet corn because I like the color and flavor variation in the dish.
This side dish is a good-old fashioned mid-century gem. It comes together fast. In only 10 minutes, it's ready to serve!
Ingredients for Creamed Corn
This easy creamed corn recipe uses a few simple ingredients:
- Frozen yellow corn - sweet, crunchy yellow corn kernels form the base of the recipe
- Frozen white corn - sweet, crunchy white corn kernels form the base of the recipe
- Heavy whipping cream - creates the creamy sauce
- Salt - adds flavor
- Black pepper - adds a bit of spice
- Sugar - adds a deeper sweetness
- Butter - adds to the creamy texture and provides a rich flavor
- Milk - Adds moisture to the flour used to thicken the cream sauce
- Flour - the thickening agent for the corn mixture
- Grated parmesan cheese - Adds a very mild cheese flavor to the dish
How to Make Homemade Creamed Corn
This dish comes together very quickly, so one of the first things you should do is get all your ingredients measured and ready before you start. Then all you have to do follow a few simple steps:
- Put the frozen corn, cream, salt, pepper, sugar, and butter into a deep skillet over medium-low heat until it melts. Stir until it comes to a simmer.
- Whisk the flour into milk until there are no lumps, then pour into the corn mixture.
- Cook until a creamy sauce forms, about 3-4 minutes.
- Remove from heat and stir in the parmesan cheese until it melts. Transfer to serving dish and enjoy!
If you happen to have any leftover corn, store it in an airtight container in the refrigerator for 3-4 days. After it cools the sauce will become very thick. The best way to get it ready to serve again is to add a small amount of milk and warm it up over a low heat.
Expert Tips for Preparing Southern Sweet Creamed Corn
- Use frozen corn rather than canned corn for the freshest taste.
- Use whole milk, heavy cream and real butter for the creamiest consistency.
- Thoroughly whisk the flour into the milk to avoid lumps, making sure it's completely smooth before adding it to the corn.
- Grate your own parmesan cheese rather than using it from a container for the freshest taste and best texture.
- Add a little bit of milk or cream to thin it out if it gets too thick (especially as it cools).
More Easy Side Dish Recipes
We're sure the first time you try it, this homemade creamed corn recipe will have you giving up the canned stuff for good! It's a great side dish for any main course on a weeknight or special occasion. Let us know what you think!
Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].
Southern Sweet Creamed Corn
Ingredients
- 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
Instructions
- Combine the frozen 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!
TOlsen says
Wonderful! Making it a second time with frozen corn...can't recall if I cooked the corn first according to package directions, or just used it in frozen form. Don't see a specification in the recipe, what do you recommend? Cook first? - thanks!
Nancy Blackstone says
You put the frozen corn directly in the skillet without cooking it first. Thank you for pointing out that it's confusing, I have clarified it on the recipe card. - Nancy
Don Lathrop says
OMG the best cream style corn I've ever had. Made by a family member and she did it awsome. I'm a professional chef that attended LaCordon Blue school of culinary arts and I'vemade all kinds of this dish and by far the best yet. I will be using this dish for sure.This is wonderful.
Nancy Blackstone says
Wow, that's quite the compliment, thank you Don! And to take the time to leave it on Christmas Day is so flattering! My guests are always so impressed with this recipe, which I think is funny given how quick and easy it is make with such simple ingredients. There are never any leftovers. I'm so glad your family likes it as much as mine!