Creamed corn in its purest form needs just a little salt and butter. Learn how to make it the old fashioned southern way.
I hesitate to call this a recipe. It’s more of a tutorial, because the star ingredient is the corn itself. Just a little salt and butter are added to taste, but you could actually make delicious southern style creamed corn with nothing but corn. No flour, no milk or cream, no corn starch out of a box or can. You are using corn starch in its purest form. Let us show you how.
Who has an idea what this is?
These marvelous tools are called….. are you ready for this? Corn Creamers. I inherited one of mine and the other one I’ve had about 35 years. Where I am from in North Florida we used to buy them at the local hardware store. And, maybe you still can, but I’ve found them on Amazon for you.
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Shuck and Clean the Corn
For true rookies, I want to go over briefly how to shuck corn. You grab a bit of the corn silks (that hairy stuff) sticking out the top and the top of the husks next to it and pull down.
Keep moving around the ear of corn until you’ve pulled all the husks down and as much of the silks as possible. Then grab that whole wad of husks and silks and break off the bottom.
Go back and pull off remaining silks. You will need to wash the corn and brush between the kernels for stubborn silks that are hiding from you, but it’s easiest to get as many off as possible while the corn is still dry.
Cream the Corn
Now, comes the fun part. Prop the creamer in a large container (I wish I had one of those old timey enamel pans). You start running the ear of corn down the creamer. Keep going over it until no juice comes off the cob.
That last bit of milky goodness is what thickens your corn, naturally. You have to put a decent amount of pressure on the ear of corn to get it all, but it is SO worth it.
This is a pretty messy job. The corn splatters as you’re creaming it. If at all possible, wear an apron and work on the porch. And, you want a glass of sweet tea close by.
For a standard sized dutch oven and I creamed 10 ears of corn. It made about 5 servings of creamed corn, but that’s going to vary with the size of ears of corn.
Cook the Corn
In the raw state the liquid is very milky — opaque, in fact. At this point you can freeze it in bags, and anytime you want that fresh, creamed-corn taste pull out a bag to thaw and cook. On the farm, bushels of corn are “put up” on the same day. It’s an “all hands on deck” family affair.
For cooking, you can heat it up on medium heat, but once it’s good and hot, reduce to medium-low. Cook, stirring constantly. Be sure to scrape the bottom of the pan often to prevent sticking and scorching.
After it’s hot the corn will cook in 10-15 minutes. The way you know it’s done is when the liquid thickens and becomes more translucent. I add about a teaspoon of salt for every 10 ears of corn, and at the end stir in a tablespoon of butter.
The real old-fashioned southern way to season creamed corn is with bacon grease instead of butter.
You can use sweet corn (the white kind) and it’s equally delicious, but sweet corn tends to not thicken as much. I would love to hear how it turns out when you try it, and don’t forget to get your corn creamers.
How to Make Creamed Corn
- 10 ears corn
- 1 tsp. salt
- 1 Tbsp. butter
- Cream corn with corn creamer
- Heat in saucepan over medium heat
- Reduce heat to medium-low
- Add salt
- Cook, stirring constantly, being sure to scrape bottom for 10-15 minutes
- Corn is done when thickened and translucent
- Add butter and stir until melted