Classic Southern Style Creamed Corn

Creamed corn is a classic southern side dish. It combines all the flavors we love, from salty to sweet, and textures as well, with the crunchy corn and creamy sauce that covers it all up. If you’re looking for a breakout side dish, this is it!

We make this dish for weeknight dinners, with a little more restraint, and around the holidays, we follow the recipe here, and it is so good! If southern style creamed corn is new to you, give it a try and you won’t look back!

It’s perfect for weeknight dinners because you can add all the ingredients, and then let it simmer while you prepare the rest of the meal. You probably have all the ingredients on hand to make it, so it’s a great go-to in a pinch! The hardest part of this whole recipe is not eating it all before dinner is served.

Ingredients

• 5 cups corn, about 6 ears fresh
• 8 tablespoons unsalted butter (can be reduced to 4 tablespoons)
• 1/3 cup honey (can be reduced to 1/4 cup)
• 1 to 1-1/2 cups heavy cream, or half and half
• lots of salt and pepper to taste
• optional thyme, cayenne, or other herbs that compliment the main dish

Recipe

1. This is a six-ingredient recipe, but the thing that makes it special is time. The time it takes to simmer on the stove is key to making it work.
2. Simply melt six tablespoons unsalted butter in a thick skillet or cast iron dish. Add the fresh corn, or frozen corn. For faster results, thaw the frozen corn or rinse it under warm water, then press it dry with a towel.
3. Coat the corn in the butter and bring it to a high heat. Then add the cream and salt and pepper, and cook on medium high for about 15 minutes. Watch the heat, as the sauce thickens, you can turn the heat down a bit and maintain the boil.
4. As the corn is thickening and taking on the creamy look, add the honey and stir in completely. Let it cook into the dish for a few minutes. Taste the dish and add salt and pepper to taste, and serve hot.

• 5 cups corn, about 6 ears fresh
• 8 tablespoons unsalted butter (can be reduced to 4 tablespoons)
• 1/3 cup honey (can be reduced to 1/4 cup)
• 1 to 1-1/2 cups heavy cream, or half and half
• lots of salt and pepper to taste
• optional thyme, cayenne, or other herbs that compliment the main dish

What makes this different

Southern-style creamed corn is a fancy way of saying this recipe is rich and indulgent, and it has a lot of cream and butter! The corn simmers in the cream sauce for 15-20 minutes, to allow the cream to thicken, then finish with salt, pepper, and the secret ingredient: honey.

Southern-style creamed corn needs to simmer for about 15 minutes, but it’s an easy dish to cook, as long as you stir it regularly, and turn the heat down slightly as it cooks and thickens.

Why this is good for a holiday meal

Corn is a great side dish, but it’s not necessarily something you’d be excited to eat at a memorable meal, especially compared to all the other amazing dishes available. But southern-style creamed corn has a depth of flavor and gorgeous color that can compete at any table.

The bonus about this recipe is it can easily be prepped, or even prepared, a few days in advance! That makes it a no-brainer holiday meal. You can simply prep, chill in the fridge, and reheat before serving. It’s not a good idea to freeze the dish; while the dish will taste the same, the cream can curdle and be unattractive.

What kind of corn should I use?

This recipe is best with fresh or frozen. Because I think it’s an amazing Thanksgiving dish, and it’s hard to come by fresh corn late in the fall, I made it with frozen for this recipe.

Frozen corn is quite economical. Where I shop, it’s actually cheaper than canned, ounce per ounce. So, choose whatever works for you. If it’s summertime, and you want to enjoy fresh corn while it’s in season, use fresh. If you are in a hurry, or it’s not harvesting time, feel confident that whatever you choose will be delicious.

If you’re using canned corn, make sure it’s not creamed corn. Also, note that the canned corn has already been salted so taste the dish before adding any more salt. No matter what, with all the cream, butter, and honey, it’ll be out of this world!

How do I use fresh corn?

Using fresh corn takes a little more time than cutting open a bag, but it’s totally worth it if you can manage. To use fresh corn, husk each ear, and cut the base of the ear, so it balances upright on the cutting board. Using a sharp knife, cut from top to bottom, removing the kernels from the ear.

Then drag the back of the knife blade (the dull edge) along the ear of the corn, “milking” the corn for the creamy, starchy goodness that will take the dish to the next level. Dump this into a bowl or the pot so it doesn’t spill.

How can I make this recipe unique?

You can make it a little more savory by adding extra black pepper, thyme, cayenne pepper, garlic, or chicken broth or bouillon, all to taste.

Can I make this dish in advance?

You can prepare the dish one or two days in advance, just bring back to heat completely before serving. Give it a good stir to make sure the dairy and corn are fully incorporated, and it’s ready to go!

Can I freeze this dish?

This dish doesn’t freeze well, the cream will curdle and look less appealing. It will still taste great.

How long will this dish last in the fridge for?

It will last in the fridge for about five days when stored in an airtight container.

This dish is a basic classic. It’s sweet, savory, and comforting. It will easily become a staple around the dinner table. If you want to mix things up, southern creamed corn is the perfect dish. You can use fresh or frozen (or canned) corn.

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