Southern 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 ½ tablespoon onion finely minced
- 2 green onions chopped and separated
- 2 tablespoon butter
- 1 ½ tablespoon flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon sugar +/- to taste
- 1 cup heavy cream
- ½ 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
- Scrape the cobs. Use the back of the knife to release the starchy corn milk. It thickens the dish and adds pure corn flavor.
- Keep the heat gentle. A low simmer in cast iron reduces the cream evenly without scorching the bottom or breaking the sauce.
- Stir often so the flour does not catch on the pan.
- Taste at the end for salt, pepper, and sugar. Corn sweetness varies ear to ear.
- Adjust the texture. Too thin? Simmer a few minutes longer. Too thick? Loosen with a splash of warm milk.
- Bacon version. Fry chopped bacon, add it at the end, and swap the butter for the bacon grease.
- Gluten-free. Skip the flour and melt in 8 oz cream cheese after the onions, or stir in a cornstarch slurry during the last 10 minutes.
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
