There are few things that are as comforting as a big bowl of homemade creamed corn. This soul food classic is the perfect combination of sweet and savory, and it's always a hit at potlucks and family gatherings.
The best part about this delicious dish is that it's so easy to make. Simply combine creamed corn kernels, lots of black pepper, and grated cheese in a skillet and saute until creamy goodness.
This cream corn recipe is soul food at its best. The sweet corn is cooked in a rich cream sauce and seasoned with lots of black pepper and cheese. It's the perfect side dish for any meal. And it's so easy to make, you'll want to make it again and again. Just be sure to use fresh, sweet corn for the best flavor.
The cream style corn was already a classic, but with the addition of fresh corn and its milk, it was taken to a whole new level. The black pepper added a bit of spice, while the cheese gave it a salty richness that was irresistible. This dish was sure to please everyone who tried it!
There's something about cream corn that just takes me back to my childhood. It's the ultimate. And this recipe is the closest thing to my grandma's that I've ever found. Even if you're not a fan of cream corn, I guarantee you'll love this dish. So give it a try and let me know
Beats and Eats (music to pair with cream corn)
This is a dish that uses a few ingredients, but it packs a major punch of flavor in a surprisingly sneaky way. Marcus Miller's "Much Too Much" hits much in the same way.
Ingredients Needed To Make Southern Creamed Corn
As I mentioned before, cream corn is the ultimate comfort food. It's creamy, dreamy, and full of flavor.
- Corn On The Cob
- Green Onions - add a touch of sweetness and a bit of zing to this dish. They're also a great way to add some color if you're serving cream corn as a side dish.
- Butter
- Garlic
- Flour
- Kosher Salt
- Black Pepper
- Smoked Paprika
- Asiago Cheese
How To Make Homemade Cream Style Corn
- One at a time, stand the corn cob on their base over the center of a Bundt cake pan then using a sharp knife cut the corn off the cob. Set to the side.
- Take the shaved cobs holding each one at a time over a medium bowl. Using the flat end or back of a chef’s knife, scrape down the length of the cob to remove the “milk.” Reserve.
- In a blender, combine the corn milk, 1-2 cups of the kernels, pinch of the spice mix, and ½ cup water. Puree until smooth.
- Chop your green onion whites into small pieces. Set to the side.
- Heat cooking pan or large skillet to medium heat then melt the butter. Add chopped garlic and saute quickly about 30 seconds. Add another pinch of the spices and mix well. As the aroma kicks in add the chopped green onions and continue cooking another 2-3 minutes.
- Add the flour and mix well. Allow to cook for about a minute then add the reserved corn kernels. Add a bit more of the seasoning and a little more butter if needed. Mix well.
- Add the corn mixture puree and allow to cook for 5-10 minutes stirring occasionally.
- Remove from heat and add the grated asiago cheese plus cracked black pepper. Stir. Serve hot.
Cooking Tips and Considerations When Making This Creamed Corn Recipe
If you don't have fresh corn on hand, you can substitute frozen corn kernels. Just be sure to thaw them before using. You can also use canned corn, but the texture won't be quite as creamy.
Don't skip the corn milk step! This is how you level up your creamed corn game with extra flavor and texture.
If you're not a fan of Asiago cheese, you can substitute Parmesan or another type of hard cheese like Manchego
For a creamier dish, add an extra tablespoon of butter or heavy cream.
Season as you go. I like to mix my spices together in a small bowl or ramekin to keep on hand. I then just add pinches here and there throughout the cooking process.
I prefer simple seasonings of smoked paprika and salt and pepper.
For a bit of kick feel free to add some cayenne pepper or red pepper flakes.
For the best corn on the cob hit up your local farmers market. It will be fresh and sweet as those guys typically harvest at the perfect time. Taste as you go and if there isn't the level of sweetness you're looking for you can always add a bit of sugar as a sweetener.
Serves these with other Southern classics especially any of these popular soul food meat dishes.
Frequently Asked Questions (FAQs) About Making Cream Style Corn
Q: Can I substitute canned corn for the fresh corn?
A: Yes, you can use canned cream corn. I'm not.a fan of the canned stuff, but you can definitely make it work. However, the texture won't be quite as creamy and the flavor won't be as natural. There is no substitute for that fresh sweet corn taste.
Q: How long will this cream corn recipe last in the fridge?
A: This cream corn recipe will last in the fridge for up to three days. Just make sure you store it in an airtight container.
Q: Do you recommend using a thickening agent?
A: No there is no real need. The little bit of flower that you use will do the trick.
Q: Can You Make This In A Crockpot or Slow Cooker?
A: Theoretically you can, but there is no real need to. This is a relatively quick cook side dish so a crockpot is unnecessary. Plus you can make the corn ahead of time and reheat.
For Similar Recipes Try These:
Southwestern Skillet Corn Salad
Make Creamed Corn
If you’re in the mood for a creamy, delicious side dish, look no further than this easy homemade cream-style corn recipe. This is recipe is a family favorite to make during the holidays, but it’s perfect for any time of year. We know you’ll love it! Have you tried this creamed corn recipe? What did you think?
If you make this creamed corn recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
- 5 Ears Corn On The Cob peeled
- 3 Green Onions whites only, chopped
- 2 tablespoons Unsalted Butter
- 3 Cloves of Garlic diced
- 1 tablespoon Flour
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 2 tablespoons grated Asiago Cheese
- ½ cup water
Instructions
- One at a time, stand the corn cob on their base over the center of a Bundt cake pan then using a sharp knife cut the corn off the cob. Set to the side.
- Take the shaved cobs holding each one at a time over a medium bowl. Using the flat end or back of a chef’s knife, scrape down the length of the cob to remove the “milk.” Reserve.
- In a blender, combine the corn milk, 1-2 cups of the kernels, pinch of the spice mix, and ½ cup water. Puree until smooth.
- Chop your green onion whites into small pieces. Set to the side.
- Heat cooking pan or large skillet to medium heat then melt the butter. Add chopped garlic and saute quickly about 30 seconds. Add another pinch of the spices and mix well. As the aroma kicks in add the chopped green onions and continue cooking another 2-3 minutes.
- Add the flour and mix well. Allow to cook for about a minute then add the reserved corn kernels. Add a bit more of the seasoning and a little more butter if needed. Mix well.
- Add the corn mixture puree and allow to cook for 5-10 minutes stirring occasionally.
- Remove from heat and add the grated asiago cheese plus cracked black pepper. Stir. Serve hot.
Video
Loreto and Nicoletta
Monday 5th of September 2022
We had some cobs of corm to utilize and this southern creamed corn was the right recipe! Easy and so tasty!
Chandice
Sunday 4th of September 2022
This dish is so delicious on its own but I also love using it in other dishes… Easy to follow instructions too, thank you so much!
Ann
Sunday 4th of September 2022
Yum, creamed corn! Always a crowd pleaser! I love your add of the cheese to the mix - bet it gives a much creamer texture!
Dennis
Sunday 4th of September 2022
I remember my mom making creamed corn and your recipe was every bit as good. Thanks for sharing
Kristina
Sunday 4th of September 2022
This sounds absolutely amazing and I can't wait to try it. Corn is my favorite, along with asiago cheese. Why have I never thought to combine the 2 until now?? Thank you for the idea!