Homemade Southern Creamed Corn is a world away from the “gloopy” canned stuff. While the canned version relies on cornstarch and water, the real deal is made with heavy cream, butter, and—if you’re using fresh cobs—the “milk” scraped directly from the cob.
Whether you use fresh, frozen, or canned kernels, the key is a slow simmer to let the cream reduce and coat each kernel in a velvety sauce.
Prep time: 10 mins | Cook time: 15–20 mins
1. The Ingredients
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The Corn: 6–8 ears of fresh sweet corn (approx. 6 cups). Sub: 2 bags (16 oz) frozen corn, thawed.
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The Richness:
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1 cup Heavy whipping cream.
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4 tbsp Butter (unsalted is best so you can control the salt).
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½ cup Whole milk.
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The Thickener: 2 tbsp All-purpose flour.
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The Flavor:
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1–2 tbsp Sugar (corn varies in sweetness, so adjust to taste).
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½ tsp Salt and ¼ tsp Black pepper.
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Optional: A pinch of Nutmeg or Cayenne for depth.
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2. Step-by-Step Instructions
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