Description

This old-fashioned Southern creamed corn is rich, buttery, and made from scratch with just a few simple ingredients. The perfect side dish for summer cookouts, family dinners, or holidays, it brings out the natural sweetness of fresh corn in every bite. No canned shortcuts. Just pure, creamy comfort the way Mama made it.

Ingredients

8 ears of fresh corn, shucked, cut, and scraped (you want all that “milk” from the cob too)
¾ cup (1 ½ sticks of salted butter) Plus 2 to 3 tablespoons of salted butter to add to corn after it’s done.
1 ½ cups whole milk
½ cup water (just enough to help steam and loosen the starch)
1 1/2 tablespoons sugar, more might be needed
1 teaspoon salt
½ teaspoon white or black pepper

Ingredients To Thicken the Corn

2 ½ tablespoons all-purpose flour
¼ cup milk

Instructions

Prep the Corn: Shuck your corn, then cut the kernels off the cob, scraping afterward to catch every bit of the milky juice. This “milk” is what makes creamed corn so flavorful and creamy. Don’t skip it!
Melt the Butter: In a heavy-bottomed pot or Dutch oven, melt 1 ½ sticks salted butter over medium-low heat. Once melted, add your scraped corn directly on top of the butter—but do not stir it yet. Let that butter form a base so the corn doesn’t scorch.
Add Liquid and Seasonings: Pour 1 ½ cups whole milk and ½ cup water over the corn—just enough to cover the top. Sprinkle with salt and pepper and sugar (if desired), but still, don’t stir. Bring to a slow simmer.
Simmer Low and Slow: Let the mixture simmer gently for about 10–15 minutes, watching closely to avoid scorching.
Make the Thickener: In a small bowl, whisk all-purpose flour with milk until smooth—no lumps. Should be a smooth paste. Not too thick though.
Thicken the Corn: Once the corn has simmered and softened, and comes to a soft boil, reduce the heat slightly and slowly whisk in the flour mixture, stirring constantly. Keep whisking gently until it thickens to your liking—a custard-like texture, not too thick, not runny. If it’s too thick, add a little more milk or if it’s not thick enough just add a little more of the flour/milk mixture.
Finish with Butter: Turn off the heat and stir in about 2 tablespoons of butter. Taste and adjust with more salt, pepper, or sugar if needed. The extra butter keeps the corn extra creamy.

Notes

Storage & Freezing Tips

Creamed corn stores beautifully, whether you make a small batch for supper or put up a whole freezer full in the summertime.

To Refrigerate Cooked Creamed Corn: Let it cool completely, then store in an airtight container in the fridge. It’ll keep for about 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen it up.
To Freeze Cooked Creamed Corn: Let it cool fully, then spoon it into freezer-safe containers or heavy-duty freezer bags (flatten them to stack). Label and date them—it’ll keep well for up to 3 months. Thaw in the fridge overnight before reheating.
To Freeze Raw Cream-Style Corn: This is the Southern way Mama taught me. After you’ve cut and scraped the corn from the cob, you can freeze it raw—no need to pre-cook. Just portion it into freezer bags, press the air out, and lay flat to freeze. Later, you can cook it down with butter, salt, and a little milk or cream whenever you’re ready. It tastes just as fresh as the day it was picked.

Nutrition

Serving Size: 3/4 cup
Calories: 268.4
Sugar: 9.4 g
Sodium: 394.1 mg
Fat: 19.8 g
Carbohydrates: 22.3 g
Protein: 4.1 g
Cholesterol: 55.0 mg