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Southern Creamed Corn Better Than Canned

Southern creamed corn gets its rich, creamy texture from a quick stovetop sauce of butter, flour, heavy cream, and milk. Frozen corn simmers until tender and the sauce coats every kernel.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 181
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 0.75 cup heavy cream
  • 0.5 cup whole milk
  • 1 tsp granulated sugar
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 cup frozen corn

Equipment

  • 1 3-quart saucepan

Method
 

  1. Melt the unsalted butter in a 3-quart saucepan over medium heat.
  2. Whisk in the all-purpose flour and cook for 1 minute.
  3. Gradually whisk in the heavy cream and whole milk until smooth.
  4. Stir in the granulated sugar, kosher salt, and black pepper.
  5. Stir in the frozen corn.
  6. Bring the mixture to a gentle simmer.
  7. Cook uncovered over medium-low heat for 8–12 minutes, stirring often, until the corn is tender and the sauce is creamy and coats the kernels.

Notes

Stir often as the corn simmers so the creamy sauce stays smooth and does not stick. Refrigerate leftovers for up to 3–4 days; freeze leftovers yes, though the sauce may separate slightly when thawed. For a dairy-free variation, use plant-based butter, unsweetened plant milk, and dairy-free cream.