Southern Creamed Corn with Fresh “Milked” Kernels

Why You’ll Love This Recipe

• Classic Southern technique: fresh kernels are cut and “milked” for natural creaminess without heavy thickeners.
• Ultra-glossy, spoonable texture balanced by butter, cream, and a whisper of sugar.
• Flexible: add bacon drippings for smoky richness or keep it purely buttery and sweet.
• Fast and simple, yet elegant enough for holiday tables and cookouts alike.

Grocery List

• Produce: 6 ears fresh sweet corn, optional chives or scallions for garnish
• Dairy: Unsalted butter, heavy cream, whole milk
• Pantry: Kosher salt, black pepper, granulated sugar, bacon drippings (optional), cornstarch (optional)

Full Ingredients

Creamed Corn

• 6 ears fresh sweet corn (about 4.5 cups kernels), plus the “milk” scraped from the cobs
• 3 tbsp unsalted butter, divided
• 1 tbsp bacon drippings (optional)
• 1 cup heavy cream, divided
• 1/2 cup whole milk
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more for serving
• 1 tsp granulated sugar (increase to 2 tsp if corn isn’t very sweet)
• Optional thickener: 1 tsp cornstarch mixed with 1 tbsp milk (only if needed)

Optional Garnish

• 1 tbsp finely sliced chives or scallions
• Extra freshly ground black pepper

Step-by-Step Instructions

Step 1: Shuck, cut, and “milk” the corn

Shuck the corn and remove the silks. Working over a large bowl, stand an ear on its end and slice off the kernels with a sharp knife, keeping the blade close to the cob but not cutting too deep into the tough core. Repeat with all ears. Using the back of the knife, firmly scrape down each cob to release the starchy “milk” into the bowl. You should have about 4 to 4.5 cups kernels plus several tablespoons of corn milk.

Step 2: Gently sweat the kernels

In a wide 12-inch skillet or 3-quart saucepan, melt 2 tablespoons of the butter over medium heat. If using, add 1 tablespoon bacon drippings. When the butter is melted and foamy, add the kernels. Cook, stirring frequently, for 3–4 minutes to soften. Do not brown—lower the heat if any kernels start to color.

Step 3: Build the creamy base

Add the collected corn milk, sugar, salt, and black pepper. Stir in the whole milk and 1/2 cup of the heavy cream. Bring to a gentle simmer at 190–200°F (88–93°C) over medium-low heat. Cook for 10 minutes, stirring often and scraping the bottom to prevent sticking. The mixture will thicken slightly as the corn’s natural starches release.

Step 4: Finish and adjust thickness

Stir in the remaining 1/2 cup heavy cream and continue to simmer at 190–200°F for 4–6 minutes, stirring frequently, until the sauce is glossy and spoonable. If the corn seems thin, stir in the cornstarch slurry and simmer 1 minute. If it becomes too thick, loosen with a splash of milk.

Step 5: Season and enrich

Remove from the heat and swirl in the remaining 1 tablespoon butter for sheen and richness. Taste and adjust seasoning with more salt or black pepper as needed. Let the creamed corn rest 2 minutes to settle and thicken slightly.

Step 6: Serve

Transfer to a warm serving bowl. Garnish with chives or scallions and a final crack of black pepper. If you love a smoky note, drizzle a small amount of warm bacon drippings over the top just before serving.

Pro Tips

• For maximum body, really “milk” the cobs—the starchy liquid is your best natural thickener.
• Keep it to a gentle simmer (190–200°F). Boiling can dull the corn’s sweetness and split the dairy.
• Customize texture: for extra creaminess, blend 1 cup of the cooked corn and fold it back in.
• Season strategically: add a little salt early to draw out corn flavor, then fine-tune at the end.
• Use a wide pan for faster reduction and even heating.

Variations

• Smoky Bacon: Crisp 2 slices bacon; use 1 tbsp drippings in the pan and crumble bacon over the finished dish. Reduce added salt slightly.
• Jalapeño-Scallion: Add 1 finely diced jalapeño (seeded if you prefer mild) with the kernels in Step 2; finish with sliced scallions.
• Garlic-Parmesan: Stir 1 minced garlic clove into the butter for 30 seconds in Step 2; finish with 1/4 cup finely grated Parmesan and extra black pepper.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring often, until steaming hot (165°F), adding a splash of milk or cream to restore silkiness. Freezing is possible for up to 2 months but may slightly change the texture; thaw overnight in the fridge and rewarm slowly with a splash of dairy and a few stirs to re-emulsify. To make ahead for a gathering, cook through Step 4, chill, then reheat and finish with the final butter and garnishes just before serving.

Nutrition (per serving)

Approximate values (without optional bacon drippings): 300 calories; 20 g fat; 22 g carbohydrates; 5 g protein; 320 mg sodium. With bacon drippings: about 320 calories and 22 g fat. Values will vary based on corn sweetness and exact products used.