Quick Take: This Southern Creamed Corn is made with fresh sweet corn cut straight off the cob, butter, heavy cream, and a touch of Cajun seasoning, all cooked together in a cast iron skillet. The corn is tender and sweet, with a rich, creamy sauce that's thick enough to coat every kernel.
I grew up eating canned creamed corn, but it doesn't even compare to making it from scratch with fresh corn. The combination of flour and a cornstarch slurry gives the sauce just the right consistency without making it overly heavy or pasty. And if fresh corn isn't in season, frozen sweet corn works too!
Serve it alongside Chicken Fried Steak with Cream Gravy or Southern Smothered Pork Chops. For a holiday spread, add Southern Baked Mac and Cheese for a comforting Southern-style meal.
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Ingredients and Substitutions
This Southern Creamed Corn recipe uses simple ingredients to create a rich, creamy sauce that complements the natural sweetness of fresh corn.
Fresh Corn and Aromatics
Fresh Sweet Corn: You'll need 12 ears of fresh corn on the cob, yielding approximately 7 cups of kernels. Fresh corn gives this recipe its natural sweetness and texture. Frozen sweet corn can also work when fresh corn isn't available.
Salted Butter: Adds richness and provides the base for sautéing the onions and garlic. Unsalted butter can be substituted, but you may need to adjust the salt.
Yellow Onion: One medium diced onion adds a subtle savory sweetness that complements the corn.
Fresh Minced Garlic: A tablespoon of fresh garlic adds depth and flavor without overpowering the sweetness of the corn.
Cream Sauce and Seasonings
Heavy Cream: Creates the rich, creamy consistency that makes Southern Creamed Corn so comforting.
Whole Milk: Helps balance the heavy cream so the sauce stays creamy without becoming overly rich. Half-and-half can be substituted, although it will change the richness of the finished dish.
Granulated Sugar: A tablespoon enhances the corn's natural sweetness. Depending on how sweet your fresh corn is, you can reduce or omit the added sugar.
Kosher Salt: Brings out the flavor of the corn and balances the sweetness.
Black Pepper: Adds a little warmth and a savory contrast to the sweet corn.
Cajun Seasoning: Gives this Southern-style creamed corn an extra layer of flavor. Keep in mind that some Cajun seasoning blends contain quite a bit of salt, so adjust the seasoning to taste.
All-Purpose Flour: Just one tablespoon helps thicken the cream sauce without making it overly heavy or pasty.
Cornstarch Slurry: An optional final thickener if you prefer a thicker sauce. Mix cornstarch with cold water before adding it to the hot skillet.
Fresh Parsley: A little chopped parsley adds color and freshness just before serving.
Step-by-Step Instructions
Step 1: Prepare the Fresh Corn
Begin by cutting the fresh corn kernels off the cob.
But don't throw those cobs away just yet.
We're actually going to use them to get even more flavor out of this corn.
Once you've removed all the kernels, transfer them to a mixing bowl and set them aside.
Now grab another bowl, because it's time to milk the corn cobs.
Using the back of a knife, carefully scrape down each cob to release the remaining corn pulp and milky liquid.
And this is one step I definitely recommend taking the time to do.
That liquid contains natural starches from the corn, along with plenty of extra sweetness and flavor.
So instead of relying entirely on heavy cream and flour to give this dish its creamy texture, we're actually using part of the corn itself.
Once you've scraped all the cobs, discard them and set the corn milk aside.
Step 2: Sauté Onion and Add Corn
Next, dice the onion and set it aside.
Now it's time to bring everything together.
Begin by melting the butter in a large cast-iron skillet over medium-high heat.
Once the butter has melted, add the diced onion.
Sauté the onions until they begin to soften and develop a little color.
We aren't trying to caramelize them completely, but I do like getting a little browning on the onions before adding the corn.
That gives us another layer of flavor in the finished dish.
Once the onions have softened, stir in the fresh minced garlic.
Continue cooking just until the garlic becomes fragrant.
Now add the fresh corn kernels directly to the skillet, followed by all that corn milk we scraped from the cobs earlier.
Give everything a good stir to evenly combine the corn, onions, and garlic.
And remember, that corn milk is already bringing some natural sweetness and starch into the skillet.
That's going to help us build the creamy texture we're looking for.
Step 3: Add the Cream and Seasonings
Pour in the heavy cream.
Then add the sugar, salt, black pepper, and Cajun seasoning.
Give everything another good stir until all the ingredients are evenly combined.
Now let the mixture heat up until the cream begins to bubble.
While that's happening, grab a small mixing bowl and whisk together the all-purpose flour and milk.
Make sure the flour is completely incorporated into the milk before adding it to the skillet.
This helps prevent lumps of flour from forming in the creamed corn.
Once everything is smooth, slowly pour the flour and milk mixture into the skillet while stirring.
Step 4: Thicken the Cream Sauce
Now reduce the heat and bring the creamed corn to a gentle simmer.
Continue cooking and stirring occasionally until the sauce begins to thicken.
And here's where I recommend paying attention to the texture rather than just watching the clock.
As the corn simmers, the flour and natural starches from the corn will help thicken the cream.
You want the sauce to coat the corn kernels instead of having them swimming in a bunch of thin liquid.
Now, personally, I like my Southern Creamed Corn a little thicker.
So if you prefer a thicker consistency like I do, just whisk together one tablespoon of cornstarch and one tablespoon of cold water.
Stir that into the simmering creamed corn and let it cook briefly until it begins to thicken.
Then remove the skillet from the heat, keeping in mind it'll continue thickening a little as it cools.
But if you like a thinner consistency, you can skip the slurry altogether.
Expert Tips
Use fresh sweet corn whenever possible. Fresh corn cut straight from the cob gives this recipe its best flavor and texture. Look for ears with plump kernels and fresh green husks.
Don't skip the onions and garlic. These aromatics add savory depth and balance the natural sweetness of the corn and cream.
Keep the sauce at a gentle simmer. Heavy cream can scorch or separate when exposed to excessive heat. Medium-low heat and frequent stirring will help keep everything smooth.
Be careful with the flour. Since we're using just one tablespoon, you don't need much to help the sauce thicken. For the smoothest results, whisk the flour with a little cold milk before adding it to the skillet.
Use the cornstarch slurry only if needed. The cream sauce will naturally thicken as it simmers. Give it time before adding additional thickener so the corn doesn't become too thick.
Taste before adding more salt. Cajun seasoning blends vary quite a bit, and some contain more salt than others. Taste the finished dish before adjusting.
Don't overcook the corn. You want the kernels to become tender while maintaining some of their natural texture. Cooking them too long can make them mushy.
What to Serve With Southern Creamed Corn
Southern Creamed Corn is one of those side dishes that goes with just about anything, especially when you're putting together a traditional Southern comfort food dinner.
For a classic Southern meal, serve it alongside Fried Chicken Tenders or Chicken Fried Steak with Cream Gravy. The sweet, creamy corn is a delicious contrast to crispy fried chicken or a savory country-style gravy.
It's also fantastic with Southern Smothered Pork Chops, especially when served with mashed potatoes and plenty of gravy.
For a barbecue dinner, pair this creamed corn with Smoked Pulled Pork and a batch of Southern Style Buttermilk Biscuits.
And if you're planning a holiday meal, it fits right in alongside Southern Collard Greens, Southern Baked Mac and Cheese, and Sweet Potato Casserole.
Recipe FAQs
Southern Creamed Corn is typically a rich, comforting side dish made with sweet corn, butter, milk or cream, and seasonings.
This version also includes sautéed onion, fresh garlic, and Cajun seasoning for additional savory flavor. It's made with whole kernels of fresh corn rather than relying on canned cream-style corn.
Absolutely! Fresh corn is one of the best options for homemade creamed corn.
Simply remove the husks and silk, cut the kernels from the cob, and cook them in the cream sauce until tender.
Fresh sweet corn also contributes natural sweetness, so you may not need as much added sugar.
Yes. Frozen sweet corn is a convenient substitute when fresh corn isn't in season.
Use approximately 7 cups of frozen corn kernels. You can thaw and drain them first to reduce excess moisture, or cook them from frozen and allow additional time for the liquid to evaporate.
There are several ways to thicken creamed corn.
This recipe uses a small amount of all-purpose flour along with gentle simmering to help thicken the cream and milk.
If the sauce is still thinner than you'd like, you can add a cornstarch slurry made with cornstarch and cold water.
Remember that the sauce will also thicken slightly as it cools.
Creamed corn can turn out watery if the corn releases excess moisture or the sauce hasn't simmered long enough to reduce.
Frozen corn can contribute additional water if it isn't drained thoroughly.
Allow the mixture to simmer gently, stirring frequently, until the sauce reaches your preferred consistency. If necessary, use a small amount of cornstarch slurry to finish thickening it.
Yes! You can prepare this creamed corn a day or two before serving.
Allow it to cool, transfer it to an airtight container, and refrigerate.
Reheat gently in a skillet over low heat, stirring frequently. Add a splash of milk if the sauce has thickened too much in the refrigerator.
Store leftover creamed corn in an airtight container in the refrigerator for up to 3–4 days.
Reheat until thoroughly hot, stirring occasionally to keep the cream sauce smooth.
Yes, although cream-based sauces can sometimes change texture after freezing.
Allow the corn to cool, transfer it to freezer-safe containers, and freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator and reheat slowly over low heat, stirring frequently to help bring the sauce back together.
Yes, but the finished sauce won't be quite as rich.
You can replace the heavy cream with additional whole milk or half-and-half, although you may need to adjust the thickening slightly to achieve the same consistency.
Traditional Southern Creamed Corn is usually a combination of both.
Fresh sweet corn and a little sugar provide sweetness, while butter, onions, garlic, salt, and seasonings add savory depth.
In this recipe, the Cajun seasoning adds another layer of flavor that helps balance the richness of the cream.
More Southern Side Dish Recipes You'll Love
If you enjoy this homemade Southern Creamed Corn, here are a few more Southern comfort food favorites worth trying.
If you made this Southern Creamed Corn recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
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📖 Recipe
Southern Creamed Corn
Equipment
Ingredients
- 2 tablespoon salted butter
- 1 medium yellow onion diced
- 1 tablespoon fresh minced garlic
- 12 ears fresh sweet corn kernels removed (about 7 cups)
- ¾ cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 cup whole milk
- 1 tablespoon all-purpose flour
- 1 tablespoon Cornstarch slurry if needed for thickening
- Chopped fresh parsley for garnish
Instructions
- Remove the husks and silk from the corn and carefully cut the kernels from the cobs.
- Once you've removed all the kernels, transfer them to a mixing bowl and set them aside.
- In a separate mixing bowl, using the back of a knife, carefully scrape down each cob to release the remaining corn pulp and milky liquid.
- Once you've scraped all the cobs, discard them and set the corn milk aside.
- Dice the onion and set it aside.
- Melt the butter in a large cast-iron skillet over medium-high heat.
- Add the diced onion and sauté until they begin to soften and develop a little color.
- Stir in the fresh minced garlic and cook until aromatic.
- Add the fresh corn kernels directly to the skillet, followed by all that corn milk we scraped from the cobs earlier.
- Give everything a good stir to evenly combine the corn, onions, and garlic.
- Pour in the heavy cream followed by the sugar, salt, black pepper, and Cajun seasoning.
- Give everything another good stir until all the ingredients are evenly combined and let the mixture heat up until the cream begins to bubble.
- In a small mixing bowl and whisk together the all-purpose flour and milk.
- Slowly pour the flour and milk mixture into the skillet while stirring.
- Reduce the heat and bring the creamed corn to a gentle simmer.
- Continue cooking and stirring occasionally until the sauce begins to thicken.
- If you prefer a thicker consistency, just whisk together one tablespoon of cornstarch and one tablespoon of cold water and stir the slurry into the simmering creamed corn.
- Remove the skillet from the heat, keeping in mind it'll continue thickening a little as it cools.
- Garnish with chopped fresh parsley and an extra sprinkle of black pepper and Cajun seasoning.
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