Oh my gosh, now here is a gorgeous, delicious vegetable side dish that I absolutely adore. This is one of my mom’s recipes, and I think could eat an entire plate of this buttery corn for dinner. She whipped it up for us this weekend and I knew I had to share it with you guys. What makes this corn so special is that it’s got the best of both worlds. It has that wonderful creamy quality of creamed corn, but the corn itself is still crisp and fresh like it’s straight off the cob. Perfection.
Start with six ears of corn.
Shuck the corn by peeling off the outer layers.
And snap off the husk.
Pull any remaining silks off the corn and rinse under cool running water.
In a large bowl, cut the corn from the cob with a sharp knife.
Start in the middle and work your way down.
Then flip over to get the other side.
Check out these knife skills, getting every last kernel of corn!
It was nice to be able to just stand back and photograph this recipe!
Once you’ve cut off all the corn…
Scrap up the cob with spoon to get the milk.
The creamy corn milk is completely worth it.
Here’s what the cob will look like after.
Next, combine three tablespoons of flour…
Two teaspoons of sugar…
1 teaspoon of salt…
And sprinkle in about a quarter of a teaspoon of pepper.
Dump all of this into one and a half cups of water.
And stir with a fork or a whisk to combine.
Melt three tablespoons of butter in a large, heavy bottomed skillet over medium-low heat.
When the butter is melted, swirl to evenly coat the bottom of the pan.
Add the corn…
Then pour in the flour and water mixture.
Cook this over medium-low heat for 40-45 minutes, stirring occasionally.
Here’s what it looks like after 45 minutes, a lot of the liquid has been absorbed.
Gorgeous.
This beautiful, buttery, creamy yet crisp corn is such a treat.
Make some. I know you’ll love it!
Southern Skillet Corn
6 ears corn
3 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups water
3 tablespoons butter
Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Makes 6 servings. Nutritional Information for this recipe can be found at CalorieCount.com.
Make for: Side Dishes
Tags: vegetable
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74 Comments
I love corn in the warmer months – this would be a decadent change of pace from the usual corn on the cob!
Yep, this one’s going in my recipe book! I have a similar recipe but it cooks in a crockpot and uses cream cheese! Also delicious!
Could you possibly part with that recipe (crockpot with cream cheese)? My husband would be eternally grateful!
Martha, would love to try your corn recipe using cream cheese in the crockpot.
Here is a helpful tip for cutting corn off the cob. Use an angel cake pan. Place ear on top of the center piece and hold it there and it will stay while you hold the top of the ear to cut the corn off. We use this method for freezing mass amounts of corn.
Great idea!
Super idea! Definitely will try this.
That looks delicious, Amanda! I’ve never had a good corn recipe until now! Yay! Can’t wait to try it soon. I also love how you have these pictures of your mom preparing it with her own hands. What special pictures! Wouldn’t it be kinda fun to frame one or two and hang them in your kitchen? :-)
awesome..i agree with mandi..i love that your mom’s hands are in the photos:) also this recipe will be such a hit with my kids ..i can’t wait to try it, thank your mom for me :)
Oh this is awesome! My husband and I were just talking about attempting to make homemade creamed corn yesterday. This looks much lighter than most recipes I’ve seen and way more authentic. Bookmarking it!
Isn’t it so nice to just take photos of someone cooking instead of stopping after every step to take pictures of yourself? So nice! I love sweet corn! Yum. And your photos are gorgeous as usual!
Looks yummy! I’m from the midwest where we NEVER eat corn on the cob before Labor Day. ;) But, since moving a bit further south, I’ve learned to eat and even enjoy (my mother would kill me!) corn in the summer. Can’t wait to make this. My inner Paula Dean thinks that some thick maple cooked bacon chunked in while simmering would finish this off nicely!
Looks absolutely yummy! My husband would love this dish and maybe he’ll stop begging me to buy canned creamed corn at the grocery. ;)
I have never had creamed corn or anything like it. I am a strict “corn on the cob” person, but my temporary Southern residence has made me want to try other types. This recipe seems like a great option where we’ll still taste the crisp and sweet corn but get a little bit of that creamed corn texture, too. Thanks Amanda!!
I thought I recognized those hands!!! I love corn all year. I am going to try this with corn that i put in the freezer and let you know how it goes. love your recipes and web site!!!
My Mom cuts her corn 3 times, resulting in smaller pieces of corn,scrapes the cob and cooks it in fatback grease and a little corn starch mixed with water for thickening,..Now that’s down home!…Yours looks good too.I’m just saying.
OMG! Foodgasm!
Can I borrow your Mom for a coupla weeks? Just long enough to cook and freeze a lifetime’s worth of that?
Lessee, I’m not dyin’ for 76 years, x 365 days x 3 meals per day x 1 c. serving.
So that’s 83,220 cups.
How long would that take to cook? Let’s get goin’, I’m hungry.
Dude, can I hire your Mom to come cook my recipes so I can take pictures?? lol I love seeing her hands in there, what a fun post! Family recipes are the best :)
Saw the finished recipe and thought it looked yummy. Thank you for sharing. I am going to have to make it one day. Do you use normal flour or corn flour? Unsure what you would call corn flour over there. We use corn flour (I live in Australia) if we want to thicken up a gravy or something that is a liquid on the stove.
I want to eat the whole darn bowl of corn for dinner tonight. That looks amazing, Ms. Amanda!
Fresh corn is the best. Bookmarking this one for summer!
This is one gorgeous corn dish, wow. Love all the step by step photos, beautiful!!
Fresh corn season is one of my favorites and this looks like a wonderful way to prepare it.
I made this last night… it was sooooooo good! I’ve never seen my family gobble up corn faster, LOL!
I’m making this as soon as corn is in season, sounds great.
I would love this; I was just thinking that I’d love a good creamed corn recipe where the corn is still crispy instead of mushy. This sounds like just the ticket!!
That looks delicious! Is it hard to scrape the corn off the cob with a sharp knife?
I am impressed with your photography (have recently started my own photography blog, that’s why) and wonder how you get the ‘action photos’ like your hands under the running tap. Do you program the camera?
Anyway, the corn looks delicious. Reminds me of lazy summer afternoons!
Blessings,
This Good Life
No it’s not but it is if you start trying to cut into the cob. I have been making corn like this for years and have found that using a knife with teeth on it makes it easier for me to remove. It’s a trial and error to find what method works best for you.
I also want to add that if you feel that you didn’t get enough milk from the cob, you add a little bit of milk to the flour/water mixture to make it a bit more creamier.
This recipe is great cooked in a cast iron skillet for a eat it now side item. :)
I have also cooked it in a large amount in a stock pot.
It freezes really well too.
Serious Major Yum! I love corn. I think I’ll make this for my mother on mothers day. Looks like a Winner ,Thanks Amanda!
Ryane
can not wait to try this!
made this today for lunch for my parents… we loved it! this recipe is a definite keeper!
regards from serbia :)
I love corn season! We’re making this tonight with grilled hot dogs! Yum :)
I’m so glad I discovered your blog! And, this is the way we do fried corn in TN. It’s the best!
I will try this, but will have to modify it using rice flour due to allergy to wheat. I bet it will be delicious…thanks for sharing! I love fresh corn!
You can leave out the flour if needed. It just won’t be thick but will still taste delish!
This sounds sooooo good! Thanks for the recipe!
Wow, great photography (and the food looks great too)!
I love fresh corn. This will make an excellent side dish for many meals.
I found your recipe through eat, live, run and made it last night. It was delicious! Thanks for sharing!! The husband also thanks you :)
I’ve eaten this since I was a kid. Only difference is we use milk instead of water and not flour all the time…depends on the corn.
This was delicious! I added a little paprika while it was cooking.
My husband is going to LOVE this! Corn is his favorite food!
I LOVE corn and I am so excited to try this!
On a side note, I have those exact same colors of Fiesta ware! The turquoise and lime green are my favorite! :)
My Momma makes something similar to this that she learned from her Momma. You scrape the corn the same but instead of the flour mixture we use just butter and a tiny bit of milk. We make in en masse in the summer time and freeze it for winter! So good with a piece of cornbread when its cold outside!
Like Nicole, my mom made this and now I make it, but with only milk, butter, salt & pepper and corn. One of my favorite summer treats. From Mississippi to Ohio to TN.
Your corn looks so beautiful. I will have to try it soon. I looked over a lot of recipes on your sight- they all look good. I am looking for the Red dipping sauce they serve in restaurants at Chinese food places. It may be a sweet and sour sauce, or a plum sauce, I know it is not just ketchup with rice vinegar- I tried that one, had to throw it out. If you can find the recipe I sure would love to have it. Thanks Gail
I cannot begin to tell you how much I LOVE this recipe. I made it a couple months ago for my family, and I’m making it tomorrow night for a small party we’re having. I know it’ll be a hit!
I made this last night & my entire family freaked out! it was amazing- all the flavor of buttery corn on the cob with none of the mess (for the eaters) :-) Skillet corn will be in our permanent rotation! Thank you!!!
Can’t wait to make this — looks delicious!
I love your site and your recipes! I have to be honest though, I made this corn for my husband and I and we weren’t too fond of it. We both love corn, but it honestly seemed a bit bland. Next time I’ll make some tweaks. Thank you for sharing! :)
looks so easy and delicious, can we use frozen corn too?
I think this would turn out just fine with frozen corn, 6 ears of corn usually gives me about 2 cups of kernals. I might stir the kernals in 2 tbsp of milk to make up for the milk you get out of the cob. Let me know how it goes! :)
Making this tonight, I started with 2 cups of frozen corn, but it needed a little more–about 1/2-1 cup more. I did add the extra milk to the kernels. So far so good!
Made it…LOVED it! This was so scrumptious! This recipe is a keeper for sure. Thanks for sharing.
Made this last weekend. YUM! Very, very tasty! Thanks, Amanda…you’ve done it again! Your site is one of my favorites.
Wow! I made this today after buying a bushel of corn from a local farmer. It was so creamy, yet crunchy. My whole family loved it. This recipe is a keeper! In fact, we didn’t even eat anything else with our meal, just the corn! Thanks and keep up the beautiful website!
I made this for our family reunion yesterday and was immediately bombarded with recipe inquiries. Soooooo delish!
I made this tonight to bring to my friends who just had a baby, they loved it and my husband loved it too. I loved the great corn flavor and the nice crunch! Thanks so much for the awesome recipe!!
Annalisa
lungfam.blogspot.com
I stumbled on your webiste, i have to say i love everything of it. My fav’ is the recipes. You make it so detailed for some of us that are afraid of trying different recipes.
Thank you so much, you’ve inspired me to try all the your recipes.
Have a great day!
Carmen
Any special tweaks for freezing? Other than prepare, cool, freeze.
Thanks
Nope! Though I have left out the flour and added the flour in when it’s reheated.
Oh my gosh! I made this tonight and it took me right back to Tennessee with my Grandma when I was so young I shouldn’t even remember! That’s the one thing I remember about the trip is corn just like this! My husband even loved it and so did my 3 year old grandson! My husband hardly ever eats corn, and he had two generous helpings ;). My grandson had 3 helpings, and I can hardly get him to eat some days!
Made this tonight and it was PERFECT. The pan burned the outside a bit (cheap pans), but it seemed to add a wonderful taste of carmelization I hadn’t tasted in creamed corn before. I did add a few more tablespoons of butter, however. Just my preference. Way yummy!!!
OMG thank you for this recipe! We had it last night for what will be the first of the rest of our lives. Wonderful!
This looks delicious. My Mother-in-Law blessed me with a recipe many years ago which is the best corn recipe I have EVER had. It looks similar to this but is baked and uses shoepeg corn, butter, and whipping cream. Curious to see how this one measures up!
This recipe is amazing !
I have a small doubt though. Which flour do we have to use? Is it the all purpose flour or or corn flour ???
I have a tip for this recipe as it’s pretty much the same recipe I’ve used for years. Using plain flour, make sure the water you are using is very cold as it helps the flour dissolve better. Actually, I use a quart mason jar w/lid for this. Add cold water, flour, lid and shake until well blended. I also use bacon drippings in place of the butter.
Hi, I was thinking about making this for thanksgiving. Have you ever made this with frozen corn?
One word:
BACON.
Thanks for putting this up! My grandma use to make corn like this all the time & I loved it!! Unfortunately she passed away before I could get her recipe. This is almost identical to hers!
My husband makes what we call “Chad’s Sweet Corn” for different dinners. He uses cornstarch instead of flour and he uses half of a small container of heavy whipping cream. and we boil the corn before adding everything else. So good and super easy to make!
Hi! I just tried this recipe too and it is so simple to do. I loved the pictures because it made it so much easier for me to try this. I was afraid at first but it turned out great. I loved this and my son actually asked for three helpings of this. It took me right back to my grandma’s when i was a little girl. I actually used canned corn and drained the water off and rinsed it off a couple of times. Will be making this more often and next time will use fresh corn off the cob or frozen corn. Thanks for the recipe! God bless!
I LOVE this recipe. I’ve made it so many times and even though I’ve written it down somewhere, I always google “Kevin & Amanda corn” I hope for my disorganized sake that you never take it off your website. lol Thanks for sharing this one!
I would add Philadelphia whipped cream cheese in chive and onion to the corn.