This post may contain affiliate links via Amazon's affiliate advertising program. See privacy policy
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.
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.
It’s quick to make, deeply satisfying, and brings that smooth, down-home flavor that turns simple corn into something unforgettable.
If you dig this recipe try this delicious corn and tomato salad with feta or Southern succotash.
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.
Why You'll Love This Corn
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 adds a bit of spice, while the cheese gives it a salty richness that is irresistible. This dish is sure to please everyone who tried it!
Key Ingredients and Their Flavor Role
Unsalted Butter – The foundation of richness. Butter melts into the corn, carrying flavor and creating that smooth, velvety body that defines true creamed corn. Using unsalted lets you control the seasoning balance.
Black Pepper – Gentle heat and subtle bite. It cuts through the sweetness of the corn and richness of the cream, adding warmth and depth without overpowering.
Asiago Cheese – Nutty, savory, slightly sharp richness. Asiago melts into the cream, boosting umami and giving the creamed corn a deeper, more complex flavor than mild cheeses.
Paprika – Soft smoky warmth and color. Paprika enhances the natural sweetness of the corn while adding a subtle earthiness and a warm golden hue.
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.
What To Serve with Creamed Corn
Serves these with other Southern classics especially any of these popular soul food meat dishes like country fried steak, meatloaf with salsa ketchup glaze, or crispy fried pork chops. I'm also a seafood gumbo with my corn guy. Fried cabbage is a great extra side pairing.
Serve this creamed corn alongside oven baked smothered turkey wings for the ultimate comfort meal.
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 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.
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: 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.
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.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Lastly, go to my YouTube channel and subscribe to be notified when new weekly videos are uploaded.
Southern Creamed Corn
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
Method
- 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.
Leave a comment