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As I’m beginning to type this recipe, my mouth is watering dreaming about this silky, milky, sweet-as-candy creamed corn. If you’re in search of a recipe that uses canned or frozen corn kernels, then keep looking because this is not it. This is legit… southern… melt-in-your-mouth… homemade creamed corn.
How are your knife skills?
You can’t replicate the same texture or flavor if you don’t start with fresh corn-on-the-cob corn. The trick is all in the technique, you simply must cut the corn off the cob a certain way for the best results. Use a sharp knife and remove only the tips of the kernels of your corn. Do this all the way around the cob.
Then, use the back of a butter knife to scrape down the cobs – removing all the corn juice and pulp that remains. I cut and “milk” the cobs onto a plate and then transfer the contents to a bowl.
Five to six corn cobs will yield roughly two cups of creamed corn, enough for a healthy side-dish serving for four people.
Cook the Creamed Corn
Once you have the corn off the cob and milked, transfer to a medium stock pan. Add the butter and salt and stir over medium-low heat. Cook 10-15 minutes, stirring often and adjusting the heat to prevent sticking.
Serve this southern creamed corn warm with your favorite meat. We love it with juicy steaks or fried pork chops.
How do you freeze creamed corn?
You can freeze creamed corn two ways:
Short term – if you want to freeze creamed corn to be used within a few weeks, simply cut and “milk” the corn as direct above, and then place it in a freezer safe container and freeze.
Long term – if you’re “putting up” a corn harvest and want to store it for longer than a month, cut and “milk” the corn, then place it in a stock pan with a bit of water over high heat. Bring it to a boil and then remove it from the heat. Once it cools, store it in a freezer safe container for up to one year.
Leave a comment below letting me know if you tried this recipe and what you thought! What’s your favorite creamed corn pairing?
Southern Creamed Corn
Ingredients
- 5-6 Ears of Corn
- 3 tbsp Unsalted butter
- 1 tsp Salt
Instructions
- Using a sharp knife, cut only the tips of the kernels of corn off the cob. Do this all the way around the cob.5-6 Ears of Corn
- Then, use the back of a butter knife to scrape down the cobs – removing all the corn juice and pulp that remains.
- Transfer creamed corn to a medium stock pan. Add butter and salt and stir over medium-low heat.3 tbsp Unsalted butter, 1 tsp Salt
- Cook 10-15 minutes, stirring often and adjusting the heat to prevent sticking. Serve warm with your favorite meat and veggie.
Video
Nutrition
So sweet and easy! But definitely did not take 5 mins to prep. My hand was cramping trying to milk 5 cobs! 😂 It took me 10-15 mins in total. I’ll make it again if there’s corn in the reduce to clear section of my supermarket!
Thanks for the feedback, Jaclyn! I will adjust the prep time in the recipe. Hopefully the cramping hands were happy with the results – haha!