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This Creamed Corn recipe is a summer favorite, made with fresh, sweet corn on the cob, a little butter and cream, and a touch of sugar and Parmesan for a sweet, savory, creamy finish.
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Have y’all ever had creamed corn?
Hold up. Before you answer that I would like to state, for the record, that canned creamed corn does not count.
It just doesn’t. It’s not the same. Fresh creamed corn and canned cream corn don’t even compare.
So the real question is, “Have you ever had fresh creamed corn? Made from scratch? Using fresh corn on the cob.”
If you answered yes, then you know what a life changing experience it is. If you have only had the canned stuff, then I’m sorry, you really need to get on our level.
I insist that you give our homemade creamed corn recipe a try! Fresh sweet corn is already delicious, but when you cut it off the cob, add in some creamy goodness, and serve it up for dinner something magical happens.
Ingredient Notes:
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Corn – I’m starting with fresh sweet corn on the cob! You’ll cut the kernels off with a knife after rinsing. The key is after you cut off the kernels, you take the back of your knife and you run it along the corn cob to release the extra juicy goodness. Oh man, it’s heaven.
Bacon Grease OR Butter – Either one of these will work just fine! If you don’t have bacon grease sitting in a jar on the stove, go ahead and reach for the butter. 😉
Sugar – Just a pinch to help the sweetness of the corn.
Cornmeal – It’ll help to thicken up the consistency of the creamed corn and it’ll add even more corn flavor to the dish.
Heavy Cream – This is what gives the Southern style creamed corn it’s wonderfully creamy taste and texture!
Parmesan – This creamed corn DOESN’T taste cheesy. The Parmesan just adds some savory vibes and amplifies the creamy goodness.
Salt & Pepper – To taste, as always.
What We Love About This Recipe:
- Rich and Creamy: Crispy bits of fresh corn coated in a creamy sauce…hard to beat.
- Comfort Food: This is a Southern favorite that takes us right back to Grandma’s kitchen.
- Homestyle Goodness: Experience the authentic taste of homemade southern cooking with this creamed corn recipe, bringing a touch of Southern hospitality to your table.
- Farm-Fresh Ingredients: Using fresh, locally sourced corn elevates this dish to new heights, allowing you to savor the natural sweetness and vibrant colors of the corn.
- Versatile: This creamed corn pairs perfectly with a wide range of main dishes, making it a versatile and delicious addition to any meal.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is accessible to both experienced and novice cooks, ensuring a stress-free cooking experience.
- Family Favorite: Share the love with your family and friends by serving this southern creamed corn, a beloved side dish that will quickly become a family favorite.
How To Make Creamed Corn:
Corn: To get started you’ll need to remove the husks and silks from the fresh corn on the cob and rinse each ear.
Use a knife or a corn peeler to start cutting the kernels off the cob into a large bowl. Run the dull side of a knife down the cob to get all of the juice out of the cob.
Cook: Heat the bacon grease or butter in a large skillet until it has melted and is hot. Dump in the kernels of corn from the bowl and cook over medium heat while stirring occasionally for about 5 minutes. Start sprinkling the sugar and the cornmeal over the corn and give it a good stir before pouring in the heavy cream. Top all that off with the Parmesan cheese and stir until it is combined.
Finish: When everything is in the skillet let it continue to cook for another 5 minutes or until it has heated through. The cream and the juices from the corn should thicken up with the cornmeal.
You can add as much salt and pepper to taste as you prefer. I think pepper contrasts nicely with the sweetness in creamed corn so I use plenty!
What To Serve With Creamed Corn:
Fresh summer sweet corn is a favorite here in the Midwest and you’ll often find us making our scalloped corn or cream cheese corn, but we think this Southern creamed corn might be the ultimate summer side dish!
We love to serve this with some BBQ but it’ll go well with just about anything. Here are some suggestions:
- BBQ Grilled Chicken
- Air Fryer Catfish
- Smoked Baby Back Ribs
- Slow Cooker Ribs
- Mississippi Pot Roast
- Barbecue Pulled Chicken in Crockpot
FAQ’s:
It’s basically just corn that has been cooked in a thick creamy sauce made with heavy cream! You’ll add some cornmeal and Parmesan cheese to thicken up the cream while it cooks with the corn.
You could use frozen corn for this, or even canned corn, but you will not get the same results that you would with some fresh summer sweet corn! You can really taste the difference with corn fresh off the cob.
Because it is pure flavor and the corn will taste even better. You could cook up some bacon first if you don’t have any grease already, and then crumble it up for topping the sweet creamed corn!
Southern Style Creamed Corn
Ingredients
- 5 ears corn on the cob
- 1 tablespoon bacon grease or butter
- 1 tablespoon sugar
- 1 tablespoon cornmeal
- 3/4 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
- salt and pepper to taste
Instructions
- Remove the husks and silks from the corn and rinse the ears of corn.
- Cut the kernels from the cob into a large bowl. Flip your knife over and run the dull side of the knife down the cob to get all of the juice out of the cob.
- In a large skillet, heat the bacon grease or butter until melted and hot. Dump in the corn and cook over medium heat for about 5 minutes, stirring occasionally.
- Sprinkle the sugar and cornmeal over the corn and give it a stir.
- Pour in the heavy cream and Parmesan cheese. Stir until combined.
- Allow to cook for 5-10 more minutes or until heated through. The juices should thicken up quite a bit.
- Add salt and pepper, to taste.
Tips & Notes:
Nutrition Information:
Iris says
Why would you ruin a perfectly good vegetable by putting grease and cream on it?
Karly says
@Iris,
Because grease and cream are delicious?
Mel says
I use leftover corn on the cob the next day by frying it. Cut leftover corn from the cob and put in the refrigerator. The next day melt plenty of butter in a frying pan. Fry on medium heat until the corn turns a slight brown. Sometimes I put bacon in it as well. Mmmmmm. Fried corn!
Juli V says
So I just stumbled across this recipe, and now I need to make this. Canned cream corn is just plain horrible! I was wondering though, what’s the purpose of the cornmeal? That’s not something I usually buy, and I would rather not buy a whole container of it for this little amount. Are there any good alternatives?
Karly says
The cornmeal just acts as a thickener. You could probably get by without it.
Liza says
@Karly, What kind of cornmeal should I use? White or Yellow?
Karly says
@Liza,
Either is fine. The only difference is the color of the corn that was ground, so they can be used interchangeable.
Denise MacColeman says
I was wondering if this recipe would can good? It’s canning season.Thank you.
Karly says
I honestly have no idea. I don’t can. Sorry I can’t help!
Jody @ the hobby room diaries says
Okay, so I absolutely DETEST creamed corn. And to be honest, I don’t think I’ve ever let it pass my lips. But I didn’t know there was such a thing as delicious-looking homemade creamed corn. Oh man, does that look good! I wish I had known sooner. However, it’s not yet corn season here, so I have plenty of time to make-up for the situation.
Riley says
I adore creamed corn! It’s one of my favorite things!
sally @ sallys baking addiction says
heck yes I’ve had real creamed corn before! there is NOTHING like it. And I am LOVING corn this time of year!
DessertForTwo says
I’ve never seen a recipe that calls for Parmesan, but I’m going to let you be an honorary Southerner today anyway 😉
Karly says
@DessertForTwo,
I think Paula Deen taught me that Parmesan trick. Give it a try! Super yum!
Kayle (The Cooking Actress) says
What IS wrong with me?! I needs to have some of that!
shelly (cookies and cups) says
The only creamed corn I have ever had is from a can..which is pretty gross, obvs.
Sooo, I will trust you with my gag reflex and give this a go!
Karly says
@shelly (cookies and cups),
Fo’ real. It’s nothing like canned.
Elizabeth@ Food Ramblings says
looks delicious… i’ve had canned creamed corn once by accident 🙁
Leanna says
I do a baked corn similar to this. Butter, cream, and fresh off the cob corn. Slow oven and then freeze it for yumminess later in the winter. It’s like eating fresh corn in the winter. Does this recipe for cream corn freeze well?
Karly says
@Leanna,
I’ve never tried freezing it, but I imagine it would work just fine!
Joanne says
I’m just going to head to the market without answering your original question…it sounds like the safer alternative. 😛
Karly says
@Joanne,
I am so disappointed in you. 😉
Averie @ Averie Cooks says
i am so in love with corn this time of year – looks great!
Katrina @ Warm Vanilla Sugar says
This looks so fabulous!