There ain't a side as delicious as Southern Creamed Corn. Just 5-minutes of preparation and you get a creamy, delicious side dish ready. Made from scratch, this recipe will be your go-to side dish for your BBQ parties. And, of course, you simply cannot set your Thanksgiving table without creamed corn.
All you need is 1 pack (16Oz) of frozen corn kernels (remember it should not be sweet corn), Salt, Butter, Half and Half, Sugar, Freshly Ground Black Pepper, Garlic Powder, Cayenne Pepper, All-Purpose Flour, and some Parmesan Cheese.
I know you must have had creamed corn at least once in your life until now. Maybe at a wedding. Or perhaps at a BBQ restaurant. But, it's so easy to make that once you learn from my recipe you will never really forget it. Not the recipe and neither its creamy taste.
This recipe has been adapted in countless different ways by various restaurants and various cooks all around the world. And, it makes sense. If you have such an easy recipe, why wouldn't you want to customize it?
Perfect Creamed Corn Recipe
Homemade Creamed Corn is any day much better than store bought ones. The store bought creamed corn is so watery and kind of bland. However I love it creamy so I always prefer making Creamed Corn at home. And guess what it takes just 15 minutes to make this easy Creamed Corn recipe from scratch.
Traditionally people add heavy cream to make creamed corn. But, I prefer half and half instead.
Not that I didn't have heavy cream at home or I am advising you not to use it. But, I just love what half and half does to the recipe. Makes it so creamy and delicious!
Talking about the taste, I am so excited to give you an honest review of how this tastes.
So, I just took a bite of this and this is how I feel:
I just thank myself for adding garlic powder and a pinch of cayenne pepper. Those two are like the ultimate game-changer. Basically, this is a creamy, side dish with a sweetish undertone to it. The best part is that you would want to eat up all of it right away.
How to Make Southern Creamed Corn from Scratch?
I am telling you guys. If you are making this for the first time, you are gonna LOVE it. You're gonna be singing songs and writing poems about it.
This is a side dish that's gonna turn out to be your new favorite. And, this goes excellently with Pork or ham or Chicken or Turkey.
Soak Frozen Corn: This is the first step of the recipe. Doing this will ensure that your frozen corn kernels are ready for use.
Creamed Corn: This is like the easiest step of all. So, we'll take a heavy-bottomed saucepan. I generally use a stainless steel saucepan because it ensures even heating and appropriate cooking. However, feel free to use any saucepan you got at home.
- In this pan place butter. Stir well so that the butter melts. Keep the heat to medium-low. When the butter is about half melted pour in half and half. You can also use heavy cream as a replacement for half and half. Stir lightly until it gets smooth.
- Now add your corn, sugar, salt freshly ground black pepper, and a little touch of cayenne pepper into this. Stir well.
- In a separate bowl mix flour with milk. I used whole milk here. But feel free to use 1% or 2% milk. Pour this into your creamed corn. Stir well until combined. Simmer until it reaches the desired consistency.
- Serve with some grated parmesan cheese on top.
Other Variations of this recipe:
- Bacon Grease: You can add some bacon grease to give it a better texture and flavor.
- Bell Peppers: To make it more colorful you can add some chopped bell peppers to this.
- Cream Cheese: You can add about 1/2 brick of 8 ounces cream cheese for a 16 ounces pack of corn.
- Parmesan Cheese: If you want you can garnish the top with some parmesan cheese.
Other Thanksgiving Sides
- Southern Fried Corn
- Cheesy Green Beans
- Creamy Mashed Sweet Potatoes
- Easy Cheesy Corn Fritters
- Sweet Potato Casserole
- Miso Carrots (Roasted)
- Brown Sugar Glazed Baby Carrots
- Green Bean Ranch Potato Casserole
- Grandma's Turkey Gravy Recipe
- Grandma's Sausage Herb Stuffing
- Mom's Turkey Stuffing Recipe
- Vegetarian Thanksgiving Stuffing
Southern Creamed Corn
- 1 Packs Frozen Corn Kernels I used Birds Eye C&W Petite White Corn (16oz) you can also use fresh corn off the cob
- ½ Stick Salted Butter Cubed (4 Tablespoons) I used Land O Lakes butter + 2 Tablespoons for garnish
- 1 Cup Half and Half 8 fluid ounces or 250ml (*see notes for replacement)
- 1 Teaspoon Salt Adjust as per taste
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Freshly Ground Black Pepper Adjust as per taste
- ½ Teaspoons Garlic Powder
- ½ Teaspoon Cayenne Pepper
- 2 Tablespoon All-Purpose Flour 30g
- 1 Cup Whole Milk 8 fluid ounces or 250ml (*see notes for replacement)
- Cup Chopped Cilantro OPTIONAL
- In a large bowl with some water soak 1 (16 ounces) pack of frozen corn and keep it aside for 10-minutes. If you are using fresh corn then use a paring knife to cut the tip off cob. Now cut the kernels from the cob.
- In a 2 qt stainless steel saucepan melt, 1/2 stick salted butter over medium heat. As the butter melts halfway stir in 1 cup Half and Half. Stir well until combined
- Now add soaked corn along with salt, sugar, garlic powder, freshly ground black pepper, and cayenne pepper into the saucepan. Stir well until combined.
- In a separate medium-sized bowl mix 2 tablespoons of flour with 1 cup of milk. Use a wooden spatula or a rubber spatula or a balloon whisk to stir it well until smooth. Pour this into your saucepan. Simmer until it reaches the desired thickness. Check the seasoning. Adjust salt and pepper if desired.
- Garnish with some more butter and some freshly chopped cilantro. Enjoy.
- You can replace Half and Half with Heavy cream.
- You can replace whole milk with 1% or 2% milk.