Creamed Corn

Creamed Corn

Aaah! Corn season has arrived! When I was a kid in Mississippi, a typical summer meal consisted of crispy fried chicken; purple hull peas and green beans cooked with pork; creamed corn with lots of butter; hot fried okra; and fresh cucumbers and onions in vinegar. In my humble opinion, the creamed corn was always the star of the show.

Fresh Corn

We had ready access to all kinds of fresh vegetables, including corn, during the summer months and every year we would spend hours and hours shucking, silking, and cutting bushels of corn to freeze for the winter. I wish I had a dollar for every ear of corn that I’ve shucked in my life. I’d be a rich man! The payoff of having corn all year round was so worth the effort.

Fresh Corn

There are a number of ways to cut corn off the cob. The goal is to create a combination of kernel tips and the creamy contents of each kernel. For many years, I used a sharp knife to accomplish the task. I cut halfway through the kernels and then I used the back of the knife blade to scrape along the cob to release the remainder of the kernels. I’ve since wised up and started using a mandolin to cut the tips of the kernels and a knife to complete the process. This method goes much more quickly. Please use great caution if you use a mandolin. It only takes one sliced finger to learn a hard lesson.

Creamed Corn

My mother never actually used cream in creamed corn She only added water, butter, salt, and pepper. However with sweet corn, it really does scream for a bit of extra richness that the cream adds. And by all means, make this corn in a black iron skillet if you have one. It’s the southern way and it’s not quite the same cooked in any other vessel.

Creamed Corn

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings

Creamed Corn


10 ears fresh corn, shucked and silked

1/2 cup water

2 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup heavy cream

minced chives (for garnish)


1. With a sharp knife or a mandolin, cut the tips of the kernels off of each cob. Using the back of the knife, scrape along the length of the cob to release contents of each kernel.

2. Transfer corn to a cast iron skillet. Add water, butter, salt, and pepper and stir to combine. Cook over medium heat for 15 minutes, stirring regularly. Add cream and continue cooking for 5 minutes. Adjust seasoning as needed. Garnish with chives and serve immediately.

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Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Speak Your Mind

  1. Jacqui says

    In my country we start with onion, green pepper and paprika, once is done we add the shredded corn and pumpkin, let that cook for about 30 to 45 minutes. It’s called “Humita”. I’m from Argentina

  2. says

    I haven’t seen any corn that looks that fresh here in SoCal! Fabulous photos and I don’t know that I’ve ever had creamed corn made from fresh corn, but I want some now :)) I was in Mississippi last month and enjoyed all the food waaaaay too much!

  3. mayK says

    Tasty and good looking recipes 😉 – I’m from Scandinavia and not used to creamed corn – but have a lot of corn cobs in the freezer who I’d loved to use – can it be made of frozen?

    • says

      I’ve never tried making creamed corn from corn frozen on the cob. However, I have made it with frozen corn kernels. To make it that way, I thaw the corn, take about half the quantity I am using and place in a food processor with some water. Process until smooth and mix with the remainder of the kernels and proceed with the recipe as I posted it. Hope this helps!

  4. says

    You may be my new best friend!

    Here in Spain I’m unable to buy creamed corn. I have several recipes where this is a necessary ingredient,

    you may have just made this possible now. Just one more hurdle being that fresh corn is not available either. Here’s to my next experiment using either vacuum packed corn/tinned kernels or even frozen kernels. I see no reason for any of those choices not to work. What do you think?

  5. says

    We met at Camp Blogaway what seems like years ago! Finally getting around to visiting your blog… love it! Love your images! Shared this post and I’m following you now everywhere.

  6. says

    I feel like I am seriously missing out on southern food over here in Utah! My Dad grew up in Mississippi but doesn’t cook anything from his childhood :(
    I love creamed corn and this looks perfect! Love the chives on top, I definitely need to try this next time!

  7. says

    Bill – your post got me thinking and, you know what – I have lived in Atlanta for almost 20 years and never had creamed corn! Seeing it presented so beautifully and delectably as yours makes me realize I am so missing out!!!

  8. says

    Hi Bill! New web address but it’s still me :-)

    I love this recipe. I grew up on creamed corn but the kind out of a can. Never knew you could make it, thought it was mined somewhere…. can’t wait to try it.


    • says

      Unfortunately a lot of people have only had the canned version. I assure you there’s no comparison to fresh! Hope you’re having a great summer in the UK!

  9. Byron says

    Your post reminded me of so many summers of my childhood. The dreaded day that the corn was ready knowing that the next 12 hours would be devoted to “putting up” corn. I wouldn’t trade those days for anything.

  10. says

    Totally agree that creamed corn is always the star of the show especially when it’s got butter and heavy cream! Your recipe reminds me of the way my mother made it. As a kid I remember here flipping the knife back and forth with such flare – cutting the corn, then extracting the milk. Can’t wait for the corn season to start here (in August!) so I can make this. Delicious Bill!

  11. says

    Creamed corn gets no love in much of the US. Too bad, because it’s wonderful stuff. Super recipe. BTW, I’ve been digging some of the raw ingredients photos you’ve been featuring lately — like the pictures of the corn here. Or the whole cherries you featured recently. Really nice — thanks.

  12. says

    What a wonderful story of growing up in Mississippi and your mother’s creamed corn. It looks delicious and your pictures are stunning. You brought back lots of fond memories for me, especially of how much I loved purple hull peas. If I had a dollar for every lap full of peas and beans I shelled in my childhood, I would be rich too :)

    Have a great weekend.

  13. says

    This sounds amazing Bill; I’ve never made my own creamed corn but I’m thinking the time has come! One of our favorite meals every summer and something my dad started a bazillion years ago is the corn supper. We have fresh corn and nothing else. OK, maybe some slices of homegrown tomatoes but the feature is the corn and we get enough that we can eat it to our hearts content. When I was a kid with 5 siblings and half of them brothers that meant a bushel of corn for dinner! I bought some corn for a photo; now I know what to do with it!

  14. says

    I don’t think I have ever enjoyed fresh creamed corn. This looks amazing and served up along side fried chicken, fried okra with cucumbers and vinegar too, shut the front door! I am bringing my chair up to the table to join you.


  15. says

    Oh how I love creamed corn! I even make it using frozen corn when fresh is not available (I pulse it in the food processor to break up the kernels a bit). Anyway, awesome photos as always and such a great recipe too.

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