This creamed corn recipe is one of my favorite comfort foods, especially when it's made with first-of-the-season sweet corn. I grew up eating creamed corn: the old-fashioned Southern version where the corn is mostly broken up instead of left whole. That's when you know you're eating the real deal.
I love it so much that I even have a special corn cutter and creamer tool. I know, it sounds a little excessive for a side dish, but once you see how much of that sweet, milky goodness comes off the cob, you'll understand why I keep it in my kitchen. (But don't worry, my instructions show you how to do it with a regular chef's knife.)
What I love most about this easy creamed corn recipe is how simple it is. With just a few simple ingredients, one pot, and about 20 minutes, you can make a creamy, comforting dish everyone will love.
When those first really sweet ears of corn start showing up in the summer, this is one of the first things I want to make. And when the corn is sweet and fresh, you don't really need to doctor it up.
The trick is letting the corn do the work. The starch from the kernels and the milky liquid scraped from the cobs create a naturally rich, creamy texture, so there's no need for cornstarch or flour (or an entire carton of cream).
And don't be tempted to skip the part where you scrape the cobs after cutting off the kernels. It might seem like you're just cleaning up the cob, but that milky liquid is where so much of the magic happens.
I usually add a splash of cream because, well, why not? But I've made this plenty of times without it, and when the corn is really good, you don't miss it. The broth and corn milk are enough to make it creamy, while the fresh corn keeps all that sweet, summery flavor front and center.
I especially love serving it alongside pulled pork with Carolina gold bbq, my pork chops with vinegar peppers, or grilled chicken skewers. The creamy sweetness is the perfect contrast to all of those dishes.
This is one of those simple Southern sides that proves you don't need a long ingredient list to make something really special. Ready to make it? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- fresh corn
- salted butter
- chicken broth
- kosher salt and freshly ground black pepper
- heavy cream (optional)
- fresh chives (optional)
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, shuck the corn. Cut the corn from the cobs using a sharp knife.
- Then, use the back edge of the knife to scrape any remain corn and "milk" from the cobs.
- Next, melt the butter in a Dutch oven over medium heat. Add the corn and chicken broth and season with salt and pepper. Cook, stirring occasionally, for 20 minutes or until the corn is tender, adding more broth as needed.
- Finally, puree some of the corn mixture with an immersion blender or in a stand blender. Add the cream, if using, and cook until the mixture is thickened and reaches desired consistency. Garnish with chopped chives if desired.
Hint: The sweetness of the corn will be determined by the time of year you get it. I love to use sweet Silver Queen corn as soon as I see it. If your corn is not so sweet, add a pinch or two of granulated sugar as needed.
Hint #2: Cut the corn off the cobs into a Bundt pan to prevent the kernels from bouncing all over the countertop. If you don't have a Bundt pan, a small, upside-down bowl placed inside a larger bowl works too.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Fresh corn: Fresh is always my first choice, but frozen corn works well when it's not corn season. You'll likely need to add some sugar to taste.
- Chicken broth - Vegetable broth works great if that's what you have.
- Salted butter - I use salted butter in almost all of my cooking, but unsalted butter is fine too. Just adjust the salt to taste.
Variations
Here are some ways to change things up:
- Spicy: Add a pinch of cayenne pepper if you like a little spicy kick.
- Cheesy: Stir in shredded Parmesan cheese at the end until melted.
- Creamed corn without cream - Feel free to skip adding the whipping cream at the end. That essentially just makes the creamed corn richer.
- Dairy-free: You can also make this completely dairy-free by using vegetable oil instead of butter.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- medium Dutch oven
- Bundt pan
- liquid measuring cup
- immersion blender or stand blender
As soon as I had an apartment of my own, my mom got me my own corn cutter and creamer tool. It makes easy work of cutting corn from the cobs and is what I typically use when making this recipe.
Storage
To refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a bit of broth or cream if it becomes too thick.
To freeze: Let it cool completely, then freeze for up to 2 months. Thaw overnight in the refrigerator and warm it slowly on the stovetop as directed above.
Tasty Tip
Make a double batch! This recipe doubles easily, making it perfect for holidays or big family gatherings when you need to feed a crowd.
Frequently asked questions
Absolutely! Prepare it a day in advance, refrigerate it, and gently reheat before serving. When I've made it ahead of time, I've needed to add a little more broth during reheating.
My immersion (stick blender) makes it easier to get a creamy texture, but you can also use a regular blender or food processor if that's what you have.
I don't recommend it. If you want to make this recipe for Thanksgiving or another holiday meal when corn is not in season, I'd opt for frozen corn since that corn was picked at the peak of the season.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this creamed corn recipe:
🍽Get the recipe
Southern Creamed Corn Recipe (No Cream option)
Equipment
- chef's knife
- medium Dutch oven
- Bundt pan
- liquid measuring cup
- immersion blender or stand blender
Ingredients
- 6 ears fresh corn
- ¼ cup salted butter
- 1 ½ to 2 ½ cups chicken broth or vegetable broth
- Kosher salt
- Freshly ground black pepper
- ¼ cup whipping cream (optional)
- Chopped fresh chives
Instructions
- Shuck the corn and remove the silks. Cut the corn from the cobs into a bowl. (I like to cut into a Bundt pan to catch the kernels.)
- Use the back edge of the knife to scrape the "milk" and any remaining corn kernels from the cobs, and place in the bowl along with the corn kernels.
- Melt the butter in a medium Dutch oven. Add the corn and enough chicken broth to cover. Season with ½ teaspoon each salt and pepper.
- Cook, stirring occasionally, 20 minutes or until the corn is tender, adding additional broth as needed.
- Puree some of the mixture with an immersion blender. (Or remove some of the mixture to a stand blender and blend. Return to the Dutch oven.)
- Stir in the cream, if using. Cook for 2 more minutes or to desired consistency. Season with salt and pepper to taste and garnish with chives, if desired.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave food sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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