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Easy Southern Style Creamed Corn From Scratch

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A creamy, Southern-style side dish made from sweet corn, butter, cream, and a touch of sugar, this stovetop creamed corn recipe is fast, flexible, and perfect for holidays. Made in just 15 minutes, it’s the ideal make-ahead dish that reheats beautifully and frees up your oven for other favorites. Optional additions like Parmesan or garlic powder take it to the next level.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned and drained)
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup whole milk
  • 1 tbsp all-purpose flour
  • Optional: 1/4 cup grated Parmesan cheese or 1/2 tsp garlic powder for extra flavor

Instructions

  1. In a large skillet over medium heat, melt the butter.
  2. Add the corn, sugar, salt, and pepper. Stir and cook for 5–7 minutes until the corn is tender and heated through.
  3. Pour in the heavy cream and stir to combine. Let it simmer gently for 3–4 minutes.
  4. In a small bowl, whisk the flour into the milk until smooth.
  5. Slowly add the milk mixture to the skillet while stirring constantly. Cook for another 3–5 minutes until the mixture thickens.
  6. If using Parmesan cheese or garlic powder, stir it in now and cook for 1 more minute.
  7. Taste and adjust seasoning if needed. Serve warm.

Notes

  • Use fresh corn in summer for best flavor, but frozen or canned work year-round.

  • Stir constantly when adding the milk-flour slurry to prevent lumps.

  • Reheat on low heat with added cream or milk to keep it silky.

  • Great for Thanksgiving, Sunday dinners, or any meal needing a comforting, creamy side.

Find it online: https://claradelish.com/easy-southern-style-creamed-corn-from-scratch/