Delicious Southern Summer Creamed Corn Recipe

I wanted to share this easy but delicious way to use fresh corn with you. The half-and-half added to the sautéed vegetables adds a velvety texture to the crunch of the corn and peppers.

Let’s get started.

Southern Creamed Corn Recipe for Summer

The original Southern Summer Creamed Corn recipe is from The Gift of Southern Cooking which I mentioned in my 10 Favorite Southern Cookbooks. I added the onion, garlic, red bell pepper, and the seasoning and garnish. Just because I wanted to up the dish's flavor and color.

Preparing the Corn

Whether you buy your corn at your local Farmers’ Market or at the grocery store, buy your corn with the husks on. The cobs will stay fresher longer that way.

TIP: You can check the freshness of the corn by pulling back the top of the husks and silk and pushing your fingernail in a kernel. It should pop and be juicy. I do this right in the store.

TIP: “If the kernels are shriveled and dry, don’t buy.”

Remove the husks and silks.

TIP: Use a dish towel to rub off any remaining silks from the cob.

TIP: I like to place a plastic cutting mat or sheet of parchment paper inside a sheet pan to catch any wayward flying kernels.

Use a sharp knife to cut off the kernels. I find that a sharp utility knife or chef’s knife works best.

Use your hands to break up any “chunks” of kernels. Place the corn in a measuring cup.

NOTE: I find that, on average, 1 ear of corn yields 1 cup of kernels.

Preparing the Other Ingredients

Dice your onion, garlic, and red bell pepper. For step-by-step photos of how to prepare a bell pepper, check out my recipe for Jalapeño Cornbread.

Measure all your ingredients – this process is called mise place, meaning everything is in its place.

Cooking the Creamed Corn

Now that you have prepared all the ingredients, now it’s time to cook and combine them. This is the easiest, fastest part of the summer creamed corn recipe.

Step 1 – Heat the butter in a skillet until melted and foaming. I like to use my cast-iron skillet.

TIP: Remember to start butter in a cold pan – you don’t want it to burn.

Step 2 – Add the onion and garlic. Sauté until soft and transparent.

Step 3 – Then add the corn kernels and red bell pepper, salt, cayenne, and freshly ground black pepper.

Step 4 – Next sprinkle on the flour (this helps to thicken the mixture) and stir.

Step 5 – Add the half and half. Stir well to combine the ingredients. Cook for 3 – 4 more minutes to heat through. Season to taste with salt and pepper.

NOTE: If you want a richer dish, use heavy whipping cream.

Step 6 – Finally, sprinkle the chopped parsley or cilantro over the creamed corn when you plate the dish.

I served the Southern Summer Creamed Corn with Sweet Shark’s grilled strip steak (yummmmy!) and grilled green beans.

I can promise that this will not be the last corn recipe I make this summer. Be sure to PIN this one!

And here is another great corn recipe – Sauteed Corn and Okra.

I hope you enjoy the bounty of fresh summer corn. Be sure to keep this recipe by PINNING IT.