Southern Style Creamed Corn
Southern Style Creamed Corn is nothing like its canned counterpart, using fresh sweet corn and luscious cream to become an amazing side dish.
Servings: 8
Calories: 231kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 8 ears corn on the cob
- 1 1/2 tbsp onion finely minced
- 2 green onions chopped and separated
- 2 tbsp butter
- 1 1/2 tbsp flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp sugar +/- to taste
- 1 cup heavy cream
- 1/2 cup whole milk
Instructions
- Remove the husks and silks from the corn. For stability cut one end the cob so it is flat.
- Place it in a large bowl. Using a sharp knife, slice the kernels off the cob.
- Once all the kernels have been removed, use the back side of the knife and scrape the cob, releasing the pulpy, milk-like liquid.
- Mince the onion and cut the green onion, separating the green and white parts, set them aside.
- Add the flour, sugar, salt, and pepper to a small bowl. Stir it all together.
- Stir in the seasoned flour mixture into the corn until it is all lightly coated.
- Pour in the heavy whipping cream and milk. Stir well.
- Heat the skillet over medium heat and add the butter, once melted sauté the onion and white parts of the green onions until softened, about 2 minutes.
- Add the corn mixture to the skillet and simmer, stirring frequently, for 30 minutes, or until the corn is cooked through and the cream has reached the desired consistency.
- Garnish with the reserved green portion of the green onions and serve.
Notes
Adaptations and variations
Bacon — chop and fry bacon and add it during the final moments of cooking. Swap out the butter for the bacon grease. Corn — Can’t use fresh summer corn, then use frozen corn or even canned corn. Drain the canned corn well. Heat — Add a dash or two of your favorite hot sauce. Or stir in some ground cayenne or chipotle pepper. Mix-ins — stir in some finely diced bell pepper or roasted red peppers. Parmesan cheese is also a good option. Gluten free — swap out the flour and use 8 oz of cream cheese. Melt the cream cheese after sauteing the onions before adding the corn and cream. Or omit the flour and reserve about a quarter cup of heavy cream or milk and whisk in a tablespoon of cornstarch. After the corn has been simmering for 10-15 minutes, stir in the cornstarch slurry and finishing cooking.Nutrition
Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 123mg | Potassium: 308mg | Fiber: 2g | Sugar: 10g | Vitamin A: 748IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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