How to Cream Corn

Co-authored by wikiHow Staff

Last Updated: May 6, 2021 References

Creamed corn is a Southern tradition, but you'll find as many recipes for it as you do cooks. Most of these recipes use cream or milk to create the creaminess, though one uses bacon. While certainly not a healthy dish, creamed corn makes an excellent side dish for fried chicken or oven roasted pork chops.

Ingredients

Southern Creamed Corn

Servings: 4

8 ears corn without the husks
2 tablespoons sugar
1 tablespoon flour
1 cup heavy whipping cream
1/2 cup water
2 tablespoons reserved bacon grease
1 tablespoon butter
Salt and pepper to taste

Simple Creamed Corn with Bacon

Servings: 6

6 ears of corn, without husks
2 slices of bacon
Salt and pepper to taste

Creamed Corn in the Slow Cooker

Servings: 8

2 pounds frozen corn
8 ounces cream cheese
1 cup 2 percent milk
1/2 cup heavy cream
1/4 cup butter
3 tablespoons sugar
Salt to taste

Creamed Corn with Chives

Servings: 8

12 ears corn, without husks
2 cups water
2 tablespoons unsalted butter
1 cup heavy whipping cream
2 tablespoons fresh chives

Method 1

Method 1 of 4:
Creating Southern Creamed Corn

1
Slice the corn off the cob. You can use a paring knife or round knife designed specifically for corn. Also, squeeze the cob to release the corn milk into the bowl. You can use the knife to squeeze out the juices.^{[1]
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2
Mix the dry ingredients. In a small bowl, mix the sugar and flour together. You can also add the salt and pepper at this point. Add it to the corn and mix.^{[2]
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3
Pour in the wet ingredients. Add the cream and water to the corn, and mix it again.^{[3]
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4
Add the bacon grease to a pan. Put the grease into a skillet, and heat it over medium heat. Pour in the corn, and reduce the heat to medium-low.^{[4]
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- It's difficult to find a substitute for bacon grease in this recipe, as it has such a unique flavor. To make bacon grease, simply cook a strip or two of bacon. The grease is the fat that renders out of the bacon while you cook.^{[5]
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- However, you could substitute more butter for the bacon grease. If you do, consider also adding a tablespoon or two of Parmesan, along with a dash or two of liquid smoke. That way, you get both the saltiness and smokiness of the bacon. You could use some smoked paprika in place of the liquid smoke, as well.^{[6]
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5
Cook for 30 minutes. Heat the mixture until it thickens. Add the butter before serving.^{[7]
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Method 2

Method 2 of 4:
Making Simple Creamed Corn with Bacon

1
Slice the kernels off the corn. Use a paring knife or kernel remover to take the kernels off the corn.^{[8]
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2
Dice the bacon. Use a sharp knife to finely dice the bacon. You can also use clean kitchen shears for this purpose.^{[9]
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3
Heat up the bacon in a large skillet. Set it on medium, and add the bacon.^{[10]
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4
Cook the bacon. Let the bacon cook by itself until it is lightly brown.^{[11]
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5
Add the corn, salt, and pepper. Let the dish cook for about 15 minutes, until the corn is tender.^{[12]
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Method 3

Method 3 of 4:
Creating Creamed Corn in the Slow Cooker

1
Dice the cream cheese. Cut the cream cheese into large cubes. Add it to the slow cooker.^{[13]
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2
Place the rest of the ingredients in the slow cooker. You do not need to thaw the corn first.^{[14]
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3
Stir the ingredients. Mix the ingredients together. They do not need to be perfectly combined at this point, as they will melt down together as they cook.^{[15]
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4
Cook on low. Let the mixture cook on low for 4 hours, stirring occasionally.^{[16]
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- If it is too thick at the end, add more milk.^{[17]
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Method 4

Method 4 of 4:
Making Creamed Corn with Chives

1
Cut the corn off the cob. Try a paring knife or a knife specifically designed for corn. Do not throw the cobs away.^{[18]
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2
Add the corn to a pan. Also add the water and butter. Season with salt and pepper.^{[19]
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3
Bring the pan up to medium heat. Cook for 5 to 7 minutes, stirring from time to time.^{[20]
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4
Squeeze out the milk from the cobs into a saucepan. Use the knife to scrape down the cobs. You want to squeeze out as much of the corn milk as possible.^{[21]
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5
Add in the cream and flour. Using a whisk, stir the cream and flour into the corn milk. Bring to a boil for 1 minute.^{[22]
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6
Puree 2 cups of corn and cream mixture. In a blender, puree 2 cups of the corn with the hot cream and flour. Be careful with the hot liquids, as they can create steam in the blender.^{[23]
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7
Pour the puree back into the corn pan. Stir to combine. Let it heat for about 5 minutes.^{[24]
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8
Chop the chives. Stir them into the corn mixture. Add salt and pepper to taste as needed.^{[25]
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9
Finished.