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Homemade Southern Creamed Corn

Homemade Southern creamed corn simmers fresh sweet corn and its milky cob pulp in a rich cream sauce. A quick flour-and-butter base thickens the sauce until it coats the back of a spoon.
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Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter unsalted
  • 1 tbsp all-purpose flour
  • 8 sweet corn fresh ears; about 6 cups kernels
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 1 tsp sugar
  • 0.75 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Cut the kernels from the corn cobs into a bowl, then scrape each cob with the back of a knife to collect the milky pulp.
  2. Melt the butter in a 12-inch skillet over medium heat, whisk in the flour, and cook for 1 minute, stirring constantly.
  3. Stir in the corn kernels and scraped pulp, heavy cream, milk, sugar, salt, and pepper, then bring to a gentle simmer.
  4. Reduce the heat to low and simmer uncovered for 15 to 20 minutes, stirring often, until the corn is tender and the sauce coats the back of a spoon.

Notes

Scrape the cobs well to collect as much milky pulp as possible for a creamy sauce. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce may separate. For a lighter variation, use half-and-half in place of heavy cream.