Real creamed corn should be milky, creamy, and perfectly salty. If the corn isn’t the freshest possible, you may need to add a little water at a time as it cooks to keep it from drying out. Use a corn creamer for the creamiest corn or simply cut the kernels from the cob for more texture.

Southern Living
This Story Originally Appeared On myrecipes.com

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Makes 6 to 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 tablespoons water, 1 tablespoon at a time as needed, during last 15 minutes of cook time.)

    Advertisement
  • Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Sprinkle with chives, if desired.

Advertisement