Creamed Corn

Creamed Corn Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Keep an eye on the corn as it simmers; it needs to cook only until it's tender. If it starts to dry out and stick to the skillet, add water a little at a time.


Makes 6 to 8 servings
Total time: 1 Hours

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hours


13 ears fresh corn, husked
1/4 to 1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon table salt
1/8 teaspoon freshly ground black pepper
Minced chives (optional)


Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 Tbsp. water, 1 Tbsp. at a time as needed, during last 15 minutes of cook time.) Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Sprinkle with chives, if desired.
June 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note