Southern-style Creamed Corn

Southern-style Creamed Corn


  • 8 medium ears of corn,
  •   husk and silk removed
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 1-2 tablespoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup cold water
  • 2 tablespoons all-purpose flour


Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob.

In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.

Simmer over medium-low for 15-20 minutes until the corn is tender.

Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.

Cook for an additional 5 minutes until thickened. If you prefer a thicker cream base, repeat. Likewise, to thin the sauce, add additional cream.

Serve immediately.