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My wife and I just love sweet corn from My Dad’s Sweet Corn, a farm in nearby Tipton, Indiana. She asked that I make a traditional Southern creamed corn using some of the corn we had on hand. I didn’t hesitate. This version is exactly what you expect – creamy and sweet. And packed with fantastic fresh corn flavor. Nothing beats it.
Fresh Is Best. But….
I prefer to use fresh corn when I make southern creamed corn, but the season is short here in Indiana. And worse, winter is long. It’s not quite the same, but when I can’t get fresh corn I use the corn I’ve put up for winter. Or I’ll use the canned or frozen stuff. For the canned I make sure it’s well-drained first. For frozen I make sure it’s thawed.
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Also try my deconstructed Mexican street corn and my slow cooker creamed corn.
Southern Creamed Corn
Equipment
Ingredients
- 8 ears corn husked (or two cans, drained, if fresh isn’t available)
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- kosher salt
- ground black pepper
- 1 cup heavy cream
- ½ cup cold water
- 2 tablespoons bacon grease do not substitute
- 1 tablespoon butter
Instructions
- If you’re using fresh corn, scrape the kernels from the cobs. Try and save any corn liquid from the cobs too.
- In a large bowl, whisk together the sugar and flour.
- Stir in salt and pepper, to taste.
- Add the corn, cream and water and stir gently.
- Heat a large skillet with the bacon grease over medium heat.
- Once hot add the corn mixture.
- Turn heat down to medium-low and cook for 30 minutes, stirring occasionally.
- Stir in the butter just before serving.
Notes
Nutrition
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