Pretty much every state in the Deep South and Southwest United States can lay claim to being the home of creamed corn. And they’re right. Slightly different versions of this wonderful dish can be found in barbecue joints and roadside diners everywhere throughout the region. Some have bacon, others more cream or milk, onions or scallions, etc. None of them serve the canned stuff though. This recipe replicates a simple, fresh made version served at the iconic Black’s BBQ in Texas.

Homemade Creamed Corn

Forget the canned stuff. This straightforward dish is the real thing. In the summer, use fresh sweet corn. The rest of the year, fresh or frozen corn will work well.

5 from 1 vote

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Course: BBQ, Side Dish

Cuisine: American, American Southwest, North American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
Food Processor or blender (optional)

Ingredients

32 oz Frozen corn or 4 cups fresh corn kernels,
4 tbsp Unsalted butter
1 small Onion, finely diced
2 tbsp Flour
2 tbsp Sugar
2 cups Heavy cream or half and half
Salt and pepper to taste

US Customary – Metric

Instructions

Melt butter in a medium saucepan over medium heat. Add onion and sauté until soft, about 8 minutes. Stir in sugar and cook for 3-4 minutes. Add the flour and stir for another 2 minutes. Stir in cream and season to taste.
Pour in corn and bring to a boil. For a thicker texture, scoop out 1 cup and run through a food processor or blender. Return to pot and reduce heat back to medium and simmer until corn is cooked through to your liking , 20 to 25 minutes.