Easy Homemade Southern Creamed Corn
Sweet summer corn simmered in a rich, creamy sauce makes the best creamed corn. If you like Rudy's BBQ creamed corn, you're in for a treat with this homemade recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 ears fresh corn shucked & silks removed (cut off -OR- 1 40- oz pkg frozen whole kernel corn the cob)
- 8 oz cream cheese (cubed)
- 2 cups whipping cream
- 1 stick butter (melted)
- 3 tablespoons flour
- ⅓ cup sugar
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- Cut corn from cob and scrape with the back of a knife to get the “milk” out and set aside.
- In a large Dutch Oven over medium-high heat, melt butter.
- Whisk in flour and cook for about a minute, do not brown.
- Whisk in cream, then cubed cream cheese.
- Cook over medium-high heat, stirring often until all of the cream cheese is melted and incorporated.
- Stir in sugar, salt and pepper.
- Stir in all of the corn and "milk", and mix to coat.
- Simmer over medium heat for 5 to 10 minutes, stirring often, until thickened.
- Can be served at this point.
- Slow Cooker Method:
- Once the flour and butter have been cooked briefly and the cream and cream cheese have been incorporated and melted, you can put all of the corn mixture into a large slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring a few times during the process to prevent the sides from burning.
- Casserole Method:
- Pour all of the corn mixture into an extra large, greased baking dish. Spread evenly.
- Bake at 350 degrees for 30 to 45 minutes or until hot and bubbly.
- Serve warm.
Nutrition
- Calories: 447
- Sugar: 11
- Sodium: 487
- Fat: 43
- Saturated Fat: 27
- Carbohydrates: 14
- Fiber: 0.1
- Protein: 4
- Cholesterol: 126
Find it online: https://jennifercooks.com/creamed-corn/