Southern Style Creamed Corn – Skillet cream corn is a decadent treat and it’s so very simple to make. To make it, you must use real cream and butter which gives it a rich and silky cream sauce base that is simply hard to beat. Due to the richness, this dish isn’t an everyday dish at our house. It’s a special occasion dish particularly good when corn is in season. Homemade cream style corn must be made with fresh corn not canned. The sweetness should be adjusted depending on the sweetness of the corn you’re using. There are times I’ve have made this dish using only 1 tsp of sugar and times I’ve used up to 1/4 cup. It truly is something you must taste and decide while you’re cooking it. There is no wrong amount. That’s where the love comes into cooking. Be fearless it’s just corn and cooking should be fun and an adventure.
For this dish, I started with around 6 cups of fresh corn kernels. The amount of cream I recommend doesn’t make this “soupy” which is to our taste. Once again if you like the cream sauce thinner, that’s right..add more cream. It also reheats beautifully, but be gentle so the cream base doesn’t break.
- 8 medium ears of corn, husk and silk removed
- 4 Tbsp butter
- 1 cup heavy cream
- 1-2 Tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup cold water
- 2 Tbsp all purpose flour
- Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob.
- In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.
- Simmer over medium-low for 15-20 minutes until the corn is tender.
- Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.
- Cook for an additional 5 minutes until thickened. If you prefer a thicker cream base repeat. Likewise, to thin the sauce add additional cream.
- Serve immediately.