Creamy Southern Style Creamed Corn
A comforting and easy-to-make southern style creamed corn recipe featuring fresh corn, butter, cream, and a touch of vanilla for a luscious, creamy finish. Perfect as a side dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Southern American
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 large ears)
- 4 tablespoons unsalted butter, softened
- 1 cup heavy cream (240 ml)
- 1/2 cup whole milk (120 ml)
- 1 tablespoon granulated sugar (optional)
- 1 tablespoon all-purpose flour
- 1 teaspoon salt (sea salt preferred)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon vanilla extract
- Optional: chopped fresh thyme or chives for garnish
Instructions
- Shuck about 6 large ears of corn and carefully cut the kernels off the cob to yield about 4 cups. Set aside.
- In a small bowl, whisk together 1 tablespoon all-purpose flour with 1/4 cup (60 ml) whole milk until smooth to make a slurry.
- Heat 4 tablespoons unsalted butter in a large skillet over medium heat until melted and slightly bubbling.
- Add the fresh corn kernels to the skillet and sauté for about 5 minutes, stirring occasionally, until tender and slightly golden on some edges.
- Slowly pour in 1 cup heavy cream and 1/4 cup whole milk, stirring gently to combine with the corn.
- Sprinkle in 1 tablespoon sugar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir to blend all flavors.
- Pour the flour and milk slurry into the skillet while stirring constantly to thicken the mixture without lumps.
- Lower heat to medium-low and simmer gently for 10-12 minutes, stirring occasionally, until thickened and creamy.
- Remove from heat and stir in 1/2 teaspoon vanilla extract.
- Optionally, sprinkle chopped fresh thyme or chives on top before serving.
Notes
Use fresh corn for best flavor and texture; frozen corn can be used if thawed thoroughly. For dairy-free, substitute heavy cream with full-fat coconut milk and butter with vegan butter. Stir gently and simmer slowly to avoid curdling or scorching. Adjust sweetness by reducing or omitting sugar. If creamed corn is too thick, add a splash of milk; if too thin, add more flour slurry and simmer longer.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 200
- Sugar: 6
- Sodium: 400
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
Keywords: creamed corn, southern creamed corn, easy side dish, creamy corn recipe, homemade creamed corn, southern cooking, comfort food