Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Classic recipe. You’ll love the taste of this corn dish, made with fresh shucked corn. It’s called creamed corn, but we don’t use any cream to make ours. Creamed Corn is a super easy side dish that all the family will enjoy.
- 12 Ears of Corn
- 3 Tablespoons Butter
- 2 Tablespoons Flour
- 1 teaspoon Sugar
- Salt and Pepper to taste
- Remove shucks, clean and silk the corn as needed.
- Stand ear of corn on end inside a large bowl.
- Cut halfway through the kernels of corn, slicing off with a sharp knife.
- Using the back of knife, scrape out the remaining corn from each ear of corn.
- Place butter in a skillet, over medium heat on your stove top.
- Add corn.
- Add sugar.
- Add Salt.
- Add Black Pepper, to taste.
- Stir and let cook until corn tastes done.
- Mix 2 Tablespoons flour with 2 Tablespoons of water.
- Pour flour-water mixture into corn.
- Let cook for several minutes, until mixture thickens.
- Serve warm and Enjoy!
If fresh corn isn’t available, you can certainly make this with frozen corn, or even canned corn. You might need to mash up about half of the corn, in order to get the “cream” out of some of the kernels.
Keywords: Creamed Corn Recipe, made from scratch, fresh corn, southern recipes, easy, old fashioned