Side Dish: United States – Southern United States – Creamed Corn with Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 4 cups (640 g) fresh corn kernels (from about 6 ears) or frozen, thawed
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 2 tbsp (30 g) finely minced shallot or sweet onion
- 1 tbsp (12 g) granulated sugar
- 3/4 tsp (4 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water
- 1 tbsp (15 g) chopped fresh parsley (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using fresh corn, cut kernels from the cobs; if using frozen corn, thaw and drain. Set corn aside.
2. In a large skillet over medium heat, melt 2 tbsp (30 ml) butter. Add the minced shallot and cook, stirring, until softened and fragrant, about 2–3 minutes.
3. Add the corn to the skillet and cook, stirring occasionally, until the kernels begin to soften and release some liquid, about 3–4 minutes.
4. In a bowl, whisk together the heavy cream, whole milk, sugar, salt, and black pepper. Pour the mixture into the skillet with the corn and bring to a gentle simmer.
5. In a small cup, whisk the cornstarch into the 2 tbsp (30 ml) cold water until smooth. Stir the slurry into the skillet and simmer, stirring, until the mixture thickens slightly and coats the back of a spoon, about 1–2 minutes.
6. Remove the skillet from the heat and stir in the remaining 2 tbsp (30 ml) butter until fully melted and the creamed corn is glossy. Taste and adjust seasoning if needed.
7. Transfer to a serving dish, sprinkle with chopped parsley if using, and serve warm alongside fried catfish.

1. If using fresh corn, cut kernels from the cobs; if using frozen corn, thaw and drain. Set corn aside.
2. In a large skillet over medium heat, melt 2 tbsp butter. Add the minced shallot and cook, stirring, until softened and fragrant, about 2–3 minutes.
3. Add the corn to the skillet and cook, stirring occasionally, until the kernels begin to soften and release some liquid, about 3–4 minutes.
4. In a bowl, whisk together the heavy cream, whole milk, sugar, salt, and black pepper. Pour the mixture into the skillet with the corn and bring to a gentle simmer.
5. In a small cup, whisk the cornstarch into the 2 tbsp cold water until smooth. Stir the slurry into the skillet and simmer, stirring, until the mixture thickens slightly and coats the back of a spoon, about 1–2 minutes.
6. Remove the skillet from the heat and stir in the remaining 2 tbsp butter until fully melted and the creamed corn is glossy. Taste and adjust seasoning if needed.
7. Transfer to a serving dish, sprinkle with chopped parsley if using, and serve warm alongside fried catfish.