Southern Comfort in a Bowl: Easy Creamed Corn!

 

 There's something incredibly comforting about classic Southern dishes, and for me, creamed corn is right up there at the top! It's rich, sweet, savory, and just oozes warmth and nostalgia. Forget the canned stuff – making your own homemade Southern creamed corn is surprisingly easy and tastes a million times better.

The key to truly great creamed corn is getting that perfect balance of sweetness from the corn, richness from the dairy, and just a hint of savoriness. It makes a fantastic side dish for anything from fried chicken to a holiday roast.

Why you'll love this recipe:

• Creamy & Delicious: Luxuriously smooth and full of flavor.
• Simple Ingredients: Uses everyday items you likely already have.
• Versatile Side: Pairs well with almost any main course.
• Better than Canned: You'll never go back once you taste homemade!

Yields: 6-8 servings Prep time: 10 minutes Cook time: 15-20 minutes

Ingredients:

• 4 cups fresh corn kernels (about 6-8 ears), or 2 (16-ounce) bags frozen corn, thawed
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar (adjust to your sweetness preference)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional garnish: fresh chives or parsley, chopped

Instructions:

1. Prep the Corn: If using fresh corn, carefully cut the kernels off the cob. If using frozen, ensure it's fully thawed.
2. Melt Butter: In a large, heavy-bottomed skillet or Dutch oven, melt the butter over medium heat.
3. Make the Roux: Once the butter is melted and slightly bubbling, sprinkle in the flour. Whisk continuously for 1-2 minutes until it forms a smooth paste (a "roux"). This will thicken your creamed corn.
4. Add Dairy: Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth and starts to thicken slightly, about 3-5 minutes.
5. Season & Sweeten: Stir in the sugar, salt, and black pepper. Taste and adjust the sugar if you prefer it sweeter or less sweet.
6. Add Corn: Add the corn kernels to the skillet. Stir to coat them evenly in the creamy sauce.
7. Simmer & Thicken: Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, stirring occasionally. This allows the corn to cook through and the flavors to meld, and the sauce to thicken to a luscious consistency.
8. Serve: Remove from heat and serve hot. Garnish with fresh chives or parsley if desired.

Tips for the Best Creamed Corn:

• Fresh vs. Frozen: While fresh corn (especially in season!) is divine, good quality frozen corn works perfectly and is super convenient.
• Don't Rush the Roux: Cooking the flour thoroughly in the butter removes the raw flour taste and ensures a smooth sauce.
• Sweetness is Personal: Start with 2 tablespoons of sugar, then taste and add more if you like your creamed corn sweeter. Some even add a pinch of cayenne for a tiny kick!
• Low and Slow: Simmering on low heat prevents the sauce from scorching and gives the flavors time to develop beautifully.

This Southern Creamed Corn is a simple pleasure that will bring a smile to your face and comfort to your belly. Give it a try and let me know in the comments how much your family loves it!