Skillet Creamed Corn

What You Will ❤️ About Skillet Creamed Corn

• Tried & True – I based this recipe off the 75th Anniversary Mary Mac’s Tea Room Cookbook – it’s the last of the old school Tea Rooms in Atlanta
• Flavor!!! The taste of the corn sweetness and savory flavor in this recipe promises you’ll never open a can of creamed corn again!
• Easy to Make – I never thought about how creamed corn was made until I found this recipe. And it’s so easy!!!

• Corn – Fresh corn – even if out of season – is best for this dish because you need the “milk” from the ears of corn
• Butter – recommend salted butter
• Salt, White Pepper, Granulated Sugar
• Heavy Cream – you could even use cream cheese if you don’t have heavy cream

How to make Skillet Creamed Corn

There’s no need for flour to thick this up – just let the starches in the corn do it for you! Here’s how to make creamed corn from scratch:

1. Clean corn and remove ends, husks and silks
2. Place ear of corn in a large bowl, using a sharp chefs knife, cut the kernels off the cob. Don’t worry about getting the whole kernel in one swipe. It’s actually better if you take a couple of swipes down the cob so the piece of corn are smaller. 
3. Next, run ears of corn along side of the bowl and scrape each side of the cob down the side of the bowl and get the MILK out of the cobs. This is CRUCIAL to the texture of the creamed corn! 
4. In a large cast iron skillet, melt the butter over medium heat. 
5. Add corn with juices to the skillet. Stir in salt, white pepper and sugar. Bring to a simmer. 
6. Cover and cook for about 10 minutes until the corn is tender. 
7. Add cream and stir to combine. Simmer for 5 minutes and stir every couple of minutes.
8. Remove from heat and serve! 

Tips, Tricks & FAQs

Here’s a few tips to make your creamed corn perfect: 

– Buy fresh corn – even store-bought fresh corn out of season will work better than frozen. 
– Don’t refrigerate the corn! Try and make the corn within a day or two of bringing it home but don’t refrigerate it. I had to make this recipe twice because the first batch of corn (that I had in the fridge) didn’t have that “milk”. 
– Slice the kernels off in layers – not whole kernels
– Don’t use bacon grease! The original recipe from the cookbook says you can use either bacon grease or butter but the bacon grease made it too brown and didn’t get creamy. 

What to serve with fresh creamed corn off the cob? 

• Apple Sage Turkey Breast
• Mary Mac’s Chicken Fried Chicken
• Air Fryer Ribeye Steaks
• Traeger Smoked Turkey
• Air Fryer Ham Steaks
• Smoked Turkey Breast
• Easy Crock Pot Ham

More Holiday Side Dishes

• Mom’s Pineapple Stuffing
• Smoked Green Bean Casserole
• Slow Cooker Stuffing
• Tomato Pie Casserole
• Ocean Spray Cranberry Bread
• The Best Sweet Potato Casserole
• Texas Roadhouse Green Beans