American
Southern Skillet Creamed Corn
Fresh corn kernels and the milky pulp scraped from their cobs simmer with butter and a modest pour of cream into a spoonable Southern-style skillet side.
6 servings · 20 minutes prep · 18 minutes cook
Ingredients
Fresh Corn
- 8 medium ears fresh sweet corn, husked and silk removed
- 1/4 small yellow onion, finely grated
- 3 tablespoons unsalted butter
- 3/4 teaspoon Diamond Crystal kosher salt
Cream and Finish
- 1/2 cup heavy cream
- 1/2 cup whole milk, plus more as needed
- 1 teaspoon granulated sugar, only if needed
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced chives
Directions
Cut and Scrape the Corn
- Stand each ear of corn in a wide bowl. Slice off only the top half of the kernels with a sharp knife, rotating the cob after each strip.
- Hold the back of the knife nearly perpendicular to the cob and scrape firmly from top to bottom to release the remaining kernel hearts and milky pulp into the bowl. Grate the onion directly into the corn.
Simmer the Corn
- Melt the butter in a cast-iron skillet over medium heat. Add the corn mixture and salt; cook for 5 minutes, stirring and scraping, until steaming and slightly thickened.
- Stir in the cream and milk. Reduce the heat to medium-low and simmer for 8 to 10 minutes, scraping the bottom often, until the mixture mounds softly on a spoon.
Balance and Serve
- Taste the corn. Add sugar only if the kernels lack sweetness, then stir in the black pepper and half the chives.
- If the corn stands stiffly, loosen it with milk 1 tablespoon at a time. Spoon into a warm serving bowl, scatter with the remaining chives, and serve hot.
Allergen and Product Check
- Allergen note: contains milk. For a dairy-free version, use the stated oat or coconut substitutions only after verifying labels and cross-contact for the intended allergies.
