Description
This Southern Creamed Corn is the ultimate comfort side dish—rich, creamy, and full of buttery sweetness. Made with fresh corn, cream, and Parmesan cheese, it’s easy to prepare and perfect for holidays, weeknights, or Sunday dinners.
Ingredients
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2 tbsp unsalted butter
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1 large shallot, diced
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2 garlic cloves, grated or minced
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5 cups fresh sweet yellow corn kernels (or frozen, thawed and drained)
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3/4 cup heavy cream
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1 tbsp granulated sugar
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1 tsp kosher salt
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3/4 tsp black pepper (plus more for garnish)
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1/4 tsp cayenne pepper
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1 cup whole milk
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2 tbsp all-purpose flour
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1/2 cup grated Parmesan cheese
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Chopped parsley (for garnish)
Instructions
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In a large nonstick or cast-iron skillet, melt butter over medium-high heat. Add diced shallot and sauté until soft and fragrant, about 2 minutes.
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Add the garlic and cook for another 30 seconds.
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Stir in the corn, heavy cream, sugar, salt, pepper, and cayenne. Cook for 2 minutes.
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In a small bowl, whisk together milk and flour until smooth. Gradually pour into the corn mixture, stirring constantly.
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Cook for 5–7 minutes, or until thickened to your liking.
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Remove from heat and stir in Parmesan cheese until melted.
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Taste and adjust seasonings if needed. Garnish with chopped parsley and cracked black pepper. Serve hot.
Notes
Fresh corn gives the best flavor, but frozen works great too.
For a thicker texture, cook an extra 2–3 minutes until creamy.
Add a sprinkle of smoked paprika or crumbled bacon for extra flavor.
To make crockpot cream corn, combine all ingredients (except cheese and parsley) in a slow cooker and cook on low for 3–4 hours. Stir in cheese just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg