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Creamed Corn

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That old-fashioned creamed corn that everybody loves? Yeah, you can make that. Love this recipe!

There’s really nothing better than good, simple Southern food. Our recipe for creamed corn (also called ‘fried corn’) is proof of that! Made with a collection of very simple ingredients, we thicken our corn with pureed corn, not flour or corn starch. This not only makes for a lighter, brighter flavor but keeps it simple. After all, good food is simple food. When in season, we really recommend getting fresh corn and cutting it from the cob. When out of season, frozen corn kernels will do. Do not use canned corn!







Loveless Cafe Creamed Corn



6 cups corn kernels, preferably fresh, but frozen works.  Do not use canned.

½ cup (plus two tablespoons) sugar

2 teaspoon kosher salt

6 cups water

1 cup heavy cream

1 stick butter


Place corn in a large pot and cover with water. Add ½ cup sugar and one teaspoon of salt. Bring to a boil and simmer for 2-3 minutes. Drain well and remove approximately 2 cups of the corn. Place those two cups of corn in a food processor with the heavy cream and ½ stick of butter. Pulse until the corn is pureed. Add this pureed corn back into the pot with remaining corn, ½ stick of butter, two tablespoons sugar, and one teaspoon of kosher salt. Simmer on low, stirring constantly until the corn thickens slightly. Serve and enjoy!


Watch the video of Tony making our Creamed Corn in the Loveless kitchen below!




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