Southern Creamed Corn

Made with fresh corn, this Southern Creamed Corn recipe strikes the perfect balance of sweetness. It’s ideal for dinner and family gatherings and will surely impress. Plus, it’s made entirely on the stovetop, making this an easy dish that is ready in less than 30 minutes.

Looking for more Southern side dishes? Check out my Creamy Cheddar Mashed Potatoes, Easy Carrot Soufflé, Quick & Easy Creamed Spinach, Broccoli and Cheese Casserole, and Southern Red Beans & Rice.

With the holidays around the corner, most of us are already preparing our minds for what we will bring to our family gatherings.

Most of the time, if the gathering isn’t held at my home, I bring some of my most “popular” side dishes — you know, the ones the family asks for year after year. And my Southern Creamed Corn is one of those side dishes. Sweet, tender corn kernels in a velvety sauce? Anyone who likes corn will enjoy this fresh creamed corn recipe.

I have always loved corn, and if you tell me it’s enhanced with a bit of sweetness paired with a ton of creaminess, I am all in. Another great thing about this recipe is you can start preparing it ahead of time; as you know, cooking during the holidays is hectic enough. I will share a few tips and tricks later in this post.

Now let’s dig into this easy southern corn recipe…

Ingredients you’ll need to make southern style creamed corn:

• Corn will be the base of this recipe, and both fresh and frozen will work well. I use frozen corn for this recipe, and I allow it to thaw and come to room temperature before using it.
• You’ll add butter and all-purpose flour, followed by chopped yellow onion and minced garlic. The flour will serve as a thickening agent.
• The creamy texture of corn comes from the natural milk released from corn combined with evaporated milk and heavy cream.
• Cheese adds flavor and more creaminess to your corn, so you’ll need parmesan cheese or asiago cheese.
• And because a hint of sweetness never hurt anyone, you’ll add a little sugar.

Made entirely on the stovetop using the 4-quart Non-Stick Stainless Steel Saucepan, this creamy southern side is ready in a snap. The non-stick surface ensures the food doesn’t stick to the pan, pour spouts make it easy to transfer the corn to a serving dish, and the handles are very comfortable. What else do you need?

How to make easy creamed corn:

Remove corn kernels from the cob. Begin by cutting the corn kernels from the cob. I use a really cool technique, and it involves a Bundt pan! For a quick tip, place the entire corn-on-the-cob on the hole in the center of the Bundt pan and cut the cob lengthwise. The pan will catch the kernels, making the job a whole lot easier.

Chop and cook onions. The next thing you want to do is chop your onions into small pieces. Place the butter, chopped onions, minced garlic, and flour into your saucepan and cook until the onions are translucent.

Add remaining ingredients. Add the corn kernels, sugar, and seasonings to the saucepan. Add your milk and heavy cream and allow it to cook for 10 minutes.

Add cheese and finish. You’ll finish off your creamed corn by adding the bonus ingredient, which is asiago cheese. This takes this side dish to new heights!

Can I make creamed corn from canned corn?

I highly recommend using fresh or frozen corn, but yes, corn from the can will work as well. However, it will take less time to cook since it is technically already cooked. The texture may be slightly different, but the taste should be the same.

Tips for making the best creamed corn

• How can I easily remove fresh corn from the cob? Once you have removed the husks and silk from the corn, place the cob on the middle hole of a bundt pan. This will help you catch the kernels as they fall. You can also use a bowl, but I find using a bundt pan works best. Using a sharp knife, cut the kernels off the cob by placing the knife between the kernels and the cob and pressing downward.
• My creamed corn is not as creamy as I would like. What can I do? You can add a bit more heavy cream or evaporated milk until the creamed corn reaches your desired consistency. If you don’t have heavy cream, you can make 1 cup of u0022heavy creamu0022 by combining ¾ milk and ¼ melted butter. You can also take 1/2 cup of the creamed corn, blend it, and place it back in the same pot.
• Can I make this ahead of time? Yes! You can make it in advance. Simply place the cooled creamed corn in an airtight container for up to 3 days, and reheat it on the stovetop when you’re ready. You can also freeze the cream corn and allow it to thaw before reheating the corn on the stove. It will last in the freezer for up to 3 months.

This southern corn recipe doesn’t take much time to prepare, but the flavor will have everyone thinking you spent the entire day working on it! While the main entrees are the centerpiece, the sides always steal the show — and this easy Southern Creamed Corn never disappoints.

Southern Creamed Corn

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Eric Jones
• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Save Recipe Recipe Saved

Description

Made with fresh corn, this Southern Creamed Corn strikes the perfect balance of sweetness. It’s perfect for dinner and family gatherings, and will surely impress. You just may have everyone asking for seconds!

---

Ingredients

Units USM Scale 1x2x3x

• 4 cups corn, fresh or frozen
• 1 yellow onion
• 2 tbsp butter
• 2 tbsp minced garlic
• 2 tbsp all-purpose flour
• 1/3 cup sugar
• 1 tsp black pepper
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp ground cumin
• 1/2 cup evaporated milk
• 1/3 cup heavy cream
• 1 cup asiago cheese, shredded

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cut the kernels from the corn cob over the center of a Bundt cake pan and set to the side.
2. Chop your onion into small pieces. Set to the side. 
3. Heat cooking pan to medium heat. Add butter, flour, and minced garlic. Stir. Add the onions to saucepan and cook until translucent for 5 or more minutes. 
4. Add corn kernels to the saucepan. Add seasonings and sugar. Allow cooking for 5 more minutes. 
5. Add evaporated milk and heavy whipping cream. Cook for an additional 10 minutes. 
6. Remove from heat and add asiago cheese. Stir. Serve hot.

Notes

You can also use parmesan cheese in place of asiago cheese.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stove Top
• Cuisine: Southern

Nutrition

• Calories: 355
• Sugar: 18g
• Sodium: 205mg
• Fat: 16.7g
• Carbohydrates: 44g
• Protein: 12.6g
• Cholesterol: 44mg