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Homemade Southern Creamed Corn

Southern creamed corn simmers fresh corn kernels and their milky cob juices in a creamy butter-and-milk sauce. The sauce turns velvety and coats each tender kernel, making this a comforting skillet side dish.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

  • 6 corn fresh ears, husked
  • 2 tbsp unsalted butter
  • 1.5 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp granulated sugar
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Cut the kernels from the ears into a bowl.
  2. Scrape the cobs with the back of a knife to collect their milky juices.
  3. Melt the butter in a 12-inch skillet over medium heat.
  4. Sprinkle in the flour and cook, stirring, for 1 minute.
  5. Gradually whisk in the whole milk and heavy cream until smooth.
  6. Stir in the corn and its juices, granulated sugar, kosher salt, and black pepper.
  7. Bring the mixture to a gentle simmer over medium heat.
  8. Reduce the heat to medium-low and cook, stirring often, for 12 to 15 minutes, until the corn is tender and the sauce is creamy and coats the kernels.

Notes

Scrape the cobs well to capture their milky juices for the creamiest sauce. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a lighter option, replace the heavy cream with half-and-half.