Here’s a classic Southern 4-Ingredient Creamed Corn recipe. It’s rich, buttery, and comes together in about 15 minutes.
Southern 4-Ingredient Creamed Corn
Ingredients:
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4 cups corn kernels (fresh off the cob is best, but frozen works great — no need to thaw)
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4 oz cream cheese, cubed (half a standard block)
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4 tablespoons butter
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1/4 cup heavy cream (or half-and-half for a slightly lighter version)
Optional but traditional seasonings: Salt, black pepper, and a pinch of sugar (to enhance the corn’s sweetness). Some Southern cooks also add a pinch of cayenne or bacon grease, but that’s breaking the 4-ingredient rule.
Instructions:
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Combine: In a medium skillet or saucepan over medium heat, add the corn, butter, and cream cheese.
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Melt & Stir: Cook, stirring frequently, until the butter and cream cheese are fully melted and coat the corn, about 5–7 minutes.
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Finish: Stir in the heavy cream. Reduce heat to low and simmer gently for 5 more minutes, stirring occasionally, until the sauce thickens slightly and the corn is tender.
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Season: Remove from heat and season generously with salt and pepper. Taste the corn — if it’s not peak summer sweet, add just a pinch of sugar.
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Serve: Transfer to a bowl and serve hot.
Fresh vs. Frozen Corn: If using fresh corn, after cutting the kernels off the cob, scrape the back of your knife down each cob to release the milky “corn milk” into the pan. It adds natural creaminess without an extra ingredient.
Let me know if you want the “cracked out” version — adding bacon and jalapeños to turn it into a full side-dish spectacle.