Delicious, creamy homestyle creamed corn - So easy and so quick you'll never open another can again!

IT’S CORN TIME! Specifically creamed corn time! And I love me some homestyle creamed corn. It’s so … creamy and sweet and savory.

It just so happens the neighboring county to me, Baldwin County, grows the best corn ever. Big, beautiful Silver Queen corn and now is the time – the time to stuff lots of corn in your cornhole. (????!!!!!) Piehole.

It also happens to be summertime. I think we can all feel that. But that means gatherings … of all sorts. And you know also that when you gather you gotta bring a dish. But you don’t want to be that guy or gal that brings coleslaw you bought at the deli section of your local grocery store or the one that brings a bag of chips or whatever.

No, I got you. This year, you’re gonna be the guy or gal that brings the banging dish. The creamed corn. And it’s easy and quick. Promise. When you see how easy it is you may have to seek therapy when you think about all the cans of creamed corn you bought and ate. Scary really.

Not just for gatherings though.  I like to use it as a bed for grilled fish.  It goes great with grilled fish!  Or use it in yummy cornbread…yes!

So leave now and get you some ears, cream, and bacon and let’s do this!

HOMESTYLE CREAMED CORN

INGREDIENTS

6 slices of bacon, chopped
8 ears of corn, kernels cut off and cobs reserved
1 cup of heavy or whipping cream
1.5 teaspoons kosher salt
1 teaspoon black pepper
pinch of cayenne
1 tablespoon of chopped chives

DIRECTIONS

Heat a large skillet over medium heat. Add your bacon and cook your bacon until crisp. Remove to a plate, reserving the drippings.

Bump up the heat to medium-high. Add the kernels and cook stirring constantly for a minute or two. Then add in the cream, salt, pepper, and cayenne if using.

This is where it really gets good … With the back of a knife, scrape the milk and remaining pulp from the cobs into the skillet.

Reduce the heat to medium-low and cook until thickened, stirring occasionally, for about 12 minutes.

When thickened, remove from the heat and stir in the chives and bacon pieces, reserving a little of both for garnishment.

Dig in!


I remember my mom scraping the cobs when I was a kid.  Never really thought about why she did it.  Turns out, the scraping of the corn is the important bit.  It’s full of starches and it’s what really helps thicken the corn.  

If I’m not making this for a crowd, I’ll throw in some chopped jalapeño for a little heat.  If you wanted to go a bit wild on this delicious-as-is creamed corn, you could add a little bit of cream cheese or mascarpone.

Delicious, creamy homestyle creamed corn - So easy and so quick you'll never open another can again!

Delicious, creamy homestyle creamed corn - So easy and so quick you'll never open another can again!

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Delicious, creamy homestyle creamed corn - So easy and so quick you'll never open another can again!

27 thoughts on “Homestyle Creamed Corn”

  1. This creamed corn looks divine! It will be a feature at this week’s Whimsical Wednesdays Link Party. Thanks so much for sharing with us! Post goes up on Tuesday at 8 pm.

    1. Wow! Thanks so much Michele! Thanks for coming take a look and I can’t to see what good things are gonna go on @ Whimsical Wednesdays!

  2. Looks mouthwatering, Jaxx!! Yes I want this in my piehole right now, and with the Jalapenos!! I remember the first time I heard that phrase, actually I think it was cakehole and I about died!! Well, I AM from up North, lol!!

  3. I love creamed corn and this looks like a delicious recipe! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

    1. He’ll be down for this creamed corn – no doubt. And like you said, if not, more for the rest! I like that.

  4. I can’t say I’ve eaten creamed corn here in the UK but you sure make it sound tasty! I love your photos of this and it sounds like your tip of scraping the corn is key to this dish! Thanks for sharing at Fiesta Friday.

  5. It’s authentic cream corn only if you scrape the cob for every delicious bit! I’ll pass on the jalapeno addition– the basic recipe sounds like perfection.

  6. I love corn but I’ve not had creamed corn before because it didn’t look very appetising. This looks delicious though!

  7. cant wait to try the cream corn, and yes I have made cornbread with both regular can corned both cream style and ‘normal” both delicious. Also added some halepenoe as well, super addition. some flakes I used I recall,. another note I owe you a message on cube steak tenderness, I pounded them and it helped, also simmered a little long in fry pan with mushroom soup, and I probly had a better cut a meat from the cheap grocery store I use!!!

  8. I’m not a big creamed corn person (my husband sure is) but this is one I think I’d like! Thanks for sharing at the What’s for Dinner party. Hope your week is fantastic.

    1. I know, I know…not good at all. That’s not to say I’ve never thrown a can in my corn bread over the years on occasion, but nothing like what creamed corn should be.

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