Made with fresh corn, this Southern Creamed Corn 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.
This post was written in partnership with Zwilling. All opinions are mine alone.
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 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 a little later in this post.
Now let’s dig into this very simple recipe…
Ingredients you’ll need:
- Corn will be the base of this recipe, and both fresh or frozen will work well. I use frozen corn for this recipe, and I allow it to thaw and come to room temperature before using.
- 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 the corn will come 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 ZWILLING Clad CFX 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?
- 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.
- 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.
- Once you have added your corn kernels, sugar, and seasonings to the saucepan, you will add your milk and heavy cream and allow it to cook for 10 minutes.
- You’ll finish off your creamed corn by adding the bonus ingredient, which is asiago cheese. This takes this side dish to new heights!
Tips for Cooking & Making in Advance:
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.
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.
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.
Yes! You can make it in advance. Simply place the cooled creamed corn in an airtight container (Zwilling Fresh u0026 Save would work perfectly) for up to 3 days, and reheat it on the stovetop when you’re ready. You can freeze the cream corn by placing it in a Fresh u0026 Save vacuum bag and allowing it to thaw before reheating the corn on the stove. It will last in the freezer for up to 3 months.
This 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.
For more options, check out my other Southern side dishes:
- Creamy Cheddar Mashed Potatoes
- Easy Carrot Soufflé
- Quick & Easy Creamed Spinach
- Broccoli and Cheese Casserole
- Southern Red Beans & Rice