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Southern Summer Creamed Corn

Delicious summer side dish using fresh kernels from corn off the cob.
Course Side Dish
Cuisine American
Keyword corn recipe, creamed corn, Southern recipe
Prep Time 20 minutes
Cook Time 15 minutes
Author Carol


  • chef's knife
  • cutting board
  • measuring spoons and cups
  • stirring spoon
  • large skillet
  • half sheet pan
  • plastic cutting board or parchment paper


  • 4 ears corn on the cob
  • 4 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon all~purpose flour
  • ¾ cup half~and~half
  • ½ cup diced and seeded red bell pepper
  • ½ cup medium diced onion
  • 1 clove garlic peeled and minced
  • pinch ground cayenne
  • 1 tablespoon diced cilantro or parsley leaves


  • Remove the husks and silks from the corn. Place the plastic cutting board in the half sheet. Using a sharp knife, cut the kernels from the cob. Reserve the cut corn and discard the cobs.
  • Heat the butter in a large skillet until hot and foaming.
  • Add the onion and garlic and cook just until soft and transparent.
  • Add the corn kernels and red bell pepper, stirring to coat the vegetables with the butter. Add the cayenne, salt and pepper. Cook over medium heat for 5 minutes, stirring often, and making sure the corn does not brown.
  • Sprinkle the flour over the corn, stir well to blend, and cook for 2 minutes longer.
  • Add the half~and~half, stirring well. Simmer for 3~4 minutes longer, until the corn is tender and the half~and~half coats the corn lightly.
  • Taste for seasoning and add more salt and pepper if needed.
  • Sprinkle each serving with the chopped cilantro or parsley.