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Southern Style Creamed Corn

Southern Style Creamed Corn

Course Side Dish
Cuisine American
Keyword southern-style-creamed-corn
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 243kcal
Author Melissa Sperka


  • 8 medium ears of corn husk and silk removed
  • 4 tablespoon butter
  • 1 cup heavy cream
  • 1-2 tablespoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup cold water
  • 2 tablespoon 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.


To thicken without flour, after cooking for 20 minutes, ladle ½ cup of corn into a blender. Add 2 tablespoon of softened butter and ¼ cup cream. Blend until smooth then add back to the skillet. Simmer until the base has thickened.


Serving: 1serving | Calories: 243kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 220mg | Potassium: 270mg | Fiber: 2g | Sugar: 7g | Vitamin A: 781IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg