Southern Creamed Corn Recipe (No Cream option)
I've been making this creamed corn recipe for as long as I can remember. This easy Southern side dish uses fresh sweet corn, broth, and a splash of cream, with the milky liquid scraped from the cobs adding rich, creamy texture without needing flour or cornstarch. It's ready in about 20 minutes and is perfect alongside barbecue, grilled meats, or a holiday meal.
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Servings: 8
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.