Southern Creamed Corn Bliss

This luxurious homemade creamed corn elevates the humble corn kernel into a velvety side dish that outshines any canned version. The combination of fresh sweet corn with a creamy parmesan sauce creates a comforting dish that pairs perfectly with almost any main course.

I first made this creamed corn for a summer barbecue when I had an abundance of fresh corn, and it has since become the most requested side dish at family gatherings. Even my nephew who claims to hate vegetables asks for seconds.

Ingredients

• Fresh sweet yellow corn kernels Fresh corn provides the best texture and sweetest flavor, but frozen works wonderfully in a pinch
• Unsalted butter Creates a rich foundation for the sauce, allows you to control salt content
• Shallot Provides a milder, more elegant flavor than onions would
• Garlic Adds depth without overpowering the delicate corn flavor
• Heavy cream Creates the luxurious velvety texture that defines great creamed corn
• Whole milk Balances the richness of the heavy cream while still maintaining creaminess
• All purpose flour Works as a thickening agent for the perfect sauce consistency
• Granulated sugar Enhances the natural sweetness of the corn
• Kosher salt The larger crystals distribute flavor more evenly than table salt
• Black pepper Provides a gentle heat that balances the sweetness
• Cayenne pepper Just enough to add complexity without making the dish spicy
• Parmesan cheese Adds a savory umami quality that elevates the entire dish

Step-by-Step Instructions

Create the flavor base

Melt butter in a large skillet over medium high heat until it begins to foam. Add diced shallot and sauté until they become translucent and fragrant, about 2 minutes. Watch carefully and stir frequently to prevent browning.

Add aromatics

Incorporate minced garlic to the softened shallots and cook for just 30 seconds until fragrant. Be careful not to burn the garlic as it will become bitter.

Build the corn mixture

Add corn kernels, heavy cream, sugar, salt, pepper, and cayenne. Stir thoroughly to combine all ingredients and allow to cook for 2 minutes, letting the flavors begin to meld together.

Create the thickening slurry

In a separate small bowl, whisk together the milk and flour until completely smooth with no lumps. This creates a slurry that will thicken your sauce without creating flour lumps.

Thicken the sauce

Slowly pour the milk flour mixture into the corn while stirring constantly. Continue cooking and stirring for about 5 minutes until the mixture thickens noticeably. The sauce should coat the back of a spoon.

Finish with cheese

Remove the skillet from heat and immediately stir in the parmesan cheese until completely melted and incorporated. Taste and adjust seasoning if needed.

Garnish and serve

Top with freshly chopped parsley and a bit of cracked black pepper for color and flavor contrast. Serve immediately while hot.

Bookmark

I always save a few ears of corn to make this dish when summer transitions to fall. Something about the rich creaminess makes it the perfect bridge between seasons, and the aroma of sweet corn simmering with shallots immediately brings my family to the kitchen.

Selecting the Best Corn

For the absolute best flavor, use fresh corn at the height of summer. Look for ears with bright green husks that feel slightly damp. The silk at the top should be pale golden and slightly sticky. Peel back a small section to check that the kernels are plump and tightly packed. If fresh corn isn't available, frozen corn works beautifully too just ensure it's fully thawed and drained before adding to avoid excess water.

Make It Your Own

This creamed corn recipe provides a perfect foundation for customization. For a southwestern twist, add a diced jalapeño with the shallots and fold in chopped cilantro at the end instead of parsley. For a smoky variation, add crispy bacon bits and a dash of smoked paprika. Vegetarians might enjoy adding sautéed mushrooms for an earthy dimension. The versatility of this dish makes it perfect for experimenting with flavors that complement your main course.

Serving Suggestions

This creamed corn shines alongside grilled meats, particularly steak, pork chops, or barbecued chicken. For holiday meals, it makes a delicious alternative to traditional sides and pairs beautifully with roast turkey or ham. For a complete comfort food experience, serve alongside mashed potatoes and meatloaf. The dish also works wonderfully as a base for other recipes add it to cornbread batter for an ultra moist result or use it as a topping for shepherd's pie instead of traditional mashed potatoes.

Recipe Q&A

→ Can I use frozen corn instead of fresh?

Yes, you can substitute frozen corn for fresh. Just make sure to thaw it completely and drain any excess moisture before adding it to the pan. The texture may be slightly different, but the dish will still be delicious.

→ How do I store leftover creamed corn?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk if needed to restore creaminess.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute half-and-half or whole milk, though the final dish won't be as rich. For dairy-free options, full-fat coconut milk or cashew cream can work, but will impart different flavors.

→ Can I make creamed corn ahead of time?

Yes, you can make it up to 2 days ahead. Store in the refrigerator and reheat gently on the stovetop, adding a splash of milk if it's too thick. For best texture, add the parsley garnish just before serving.

→ What can I serve with creamed corn?

Creamed corn pairs wonderfully with grilled or roasted meats, fried chicken, baked ham, or as part of a holiday spread. It's also delicious alongside other comfort foods like mashed potatoes or mac and cheese.

→ How can I make this dish spicier?

For more heat, increase the cayenne pepper or add a finely diced jalapeño when sautéing the shallots. You could also add a dash of hot sauce at the end to taste.