Southern Creamed Corn
Silky, rich corn with a touch of cream and butter—a classic Southern side that comes together in one pan in under 20 minutes. Serve alongside fried chicken or pulled pork for an authentic taste.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 3 tablespoons butter
- 4 cups frozen corn kernels
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place a large skillet over medium heat and add 3 tablespoons butter, letting it melt and coat the bottom of the pan, about 1 minute.
- 2
Pour in 4 cups frozen corn kernels and stir with a wooden spoon every 30 seconds until the corn is heated through and begins to release steam, about 4 minutes.
- 3
Pour in 0.5 cup heavy cream and stir constantly for 2 minutes, coating all the corn until the mixture looks glossy and slightly thickened.
- 4
Sprinkle 0.5 teaspoon salt and 0.25 teaspoon black pepper over the corn, then stir for 15 seconds until evenly mixed and no streaks of seasoning remain.
- 5
Taste a spoonful: if it tastes bland, sprinkle in a pinch more salt. Transfer the creamed corn to a serving bowl or leave it in the skillet.
Tools you’ll need
- large skillet (12-inch or larger)
- wooden spoon
- measuring cups
- measuring spoons
- serving spoon or bowl
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