Southern Creamed Corn

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This homemade Southern Creamed Corn is made with fresh sweet corn, butter, heavy cream, and Cajun seasoning. Cooked in a cast iron skillet, it's a rich, creamy Southern side dish that's perfect for family dinners and holiday gatherings.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish, Sides

Cuisine: American, Comfort Food, Southern, Southern Comfort

Servings: Servings

Calories: 203kcal

Author: Jeremy Klae

Equipment

1 Cast Iron Skillet

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.

Video

Notes

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.

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