Creamy Southern Skillet Corn

Instructions

1. 1

   Remove husks and silk from fresh corn.

2. 2

   Hold each ear upright over a large bowl. Carefully cut kernels from the cob using a sharp knife.

3. 3

   Using the back of a knife or a spoon, scrape each cob to release the remaining corn pulp and natural corn milk into the bowl.

4. 4

   Melt butter in a large heavy skillet over medium heat.

5. 5

   Add corn kernels and corn milk. Cook 5–7 minutes, stirring occasionally.

6. 6

   Sprinkle flour evenly over the corn and stir for 1 minute to cook out the raw flour taste.

7. 7

   Slowly stir in heavy cream and whole milk.

8. 8

   Add salt, black pepper, and sugar if using.

9. 9

   Reduce heat to medium-low and simmer gently for approximately 10–12 minutes, stirring frequently, until the corn is tender and the mixture is creamy.

10. 10

    If the corn becomes too thick, add milk a tablespoon at a time.

11. 11

    Taste and adjust seasoning. Serve warm.

Notes

• Suggested pairings: Southern Fried Chicken, Smothered Pork Chops or Chopped Steak with Onions and Gravy.

Heritage Kitchen Tips

• Fresh corn provides the best flavor and natural corn milk.
• Extra creaminess: mash a small amount of cooked corn against the skillet.
• Sugar: often unnecessary when fresh corn is naturally sweet.

Ingredient substitutions

About 4 cups thawed frozen corn kernels

fresh ears — frozen corn lacks the scraped cob pulp, so the texture may be slightly different

Bacon drippings, a traditional variation some Southern cooks use

the butter

Storage and reheating

Refrigerate leftovers promptly for up to 3–4 days.