Southern Creamy Fried Corn

It’s summer, and celebrating the 4th of July calls for fresh, farm stand side dishes that are so good, you dream about them later in the year. Southern Creamy Fried Corn goes perfectly with barbecue and is perfect for your 4th of July festivities. I’ve also included options to make the dish a little healthier without sacrificing any flavor.

I like to serve this dish with a huge platter of my famous Meat Candy (aka burnt ends), Kansas City Style Barbecue Baked Beans, Southern Potato Salad, Grilled Romaine Salad, Vinegar-based Cole Slaw, and of course, Macaron Peach Cobbler!

Why This Dish Is Special

In my younger days, creamed corn was the flavorless, mushy, salty, goo that came from a can. No amount of ‘doctoring’ would help this stuff. Canned cream corn definitely solidified my belief that canned vegetables were awful.

Then, as an adult moving to the South, I discovered during a ‘meat and three’ lunch (which for those who don’t know, is a protein and three side dishes) that Southern creamed corn was a culinary marvel! It was sweet and creamy, a flavor bomb in my mouth. I had to add this to my food repertoire fast!

However, several attempts left me with a dish that, while good, lacked the intense corn flavor I remember from my ‘meat and three’ lunch. I tried boiling the corn before removing the kernels, then reducing the cooking liquid and using it in my creamed corn recipe. Major fail.

I tried variations of cream, whole, low-fat-skim milk, canned evaporated milk, none of which brought more corn flavor.

Then I had the ridiculous idea to add just an 1/8 teaspoon of corn flavoring. It was foul! Don’t ever do it. Take my word for it. Let’s just say that it tasted like a synthetic, odd, corn product. Hard no.

So a few years later, my father-in-law and I were cooking at his lake house. He suggested that we hit the farm stand for produce and make creamed corn. I shared with him my past failures and how frustrated I was because I couldn’t get the right flavor. He asked if I used the corn milk. What? I’ve never heard of this. Well, let me say that once he showed me how to ‘milk the corn cob,’ it was a game changer.

Finally, I had that intense corn flavor that my past attempts failed to provide, but the dish also had a depth of flavor and creaminess. To this day, if I have an ear of corn, no matter my plans for the kernels, I’m milking the cob. It adds so much flavor to anything you might use it in…soups, sauces, CORNBREAD!!

How To Milk A Corn Cob

It’s pretty simple. Once you cut the kernels from the cob, use the knife to scrape the cob a few times. You will have a thick, very sweet, and starchy, milky white substance – corn milk!

You can use a knife, a vegetable peeler, or an old-fashioned wooden corn cutter. Just be sure to use a large bowl to catch all of the kernels and drops of the precious milk.

How To Pick Fresh Corn

1. Look for husks that are bright green and tightly wrapped around the cob, avoiding any with yellow or brown spots, or husks that appear papery and dry.
2. Look for tiny black or brown holes in the husk. They might be worm holes. Eww.
3. Pick it up and feel the weight of the cob. Fresh corn will feel substantial and have some weight to it. If it feels light or limp, it’s likely old and should be added to the compost pile.
4. Check the tassels. Are they brown or black, with a wet or mushy appearance? If so, pass them by. Tassels should be sticky, silky, and white, yellow, or light brown, which indicates that the corn was recently harvested.
5. Feel the kernels on the cob from the tassels to the end. The kernels should be large and plump, with minimal gaps. If there are too many places missing kernels, pass it by.

How To Store Fresh Corn

Fresh corn doesn’t keep for long periods of time. The longer the corn sits, the less sweet it will be, so plan on using it within a day or two.

Store the corn, unhusked, in the refrigerator to slow down the dehydration and shriveing of the kernels. Leaving the corn in the heat will cause the kernels to be more starchy and less sweet. Everybody loves sweet corn!

How To Shuck Corn Easily

Believe it or not, this method is really easy. It does soften the kernels slightly, but does not cook them.

• Cut as much of the end of the cob as possible, leaving the husk intact.
• Microwave the cobs on high for 2 minutes.
• Remove the corn from the microwave and holding the silks, shake the cob. The steam will allow the corn to slide away from the husks and the silk.
• If the corn doesn’t separate easily, return it to the microwave and cook in one minute intervals until it does.
• Be sure to use a kitchen towel or oven mitt to protect your hands as you shake the cob. It’ll be hotter than you think and steam burns are the worst!

Ingredients Needed

• Unsalted butter – salted butter is fine, just adjust the amount of salt you use. Olive oil is a healthier alternative.
• Yellow onion
• Fresh corn 
• Salt
• Pepper
• Flour – you can omit this to make the dish gluten-free, but you may need to lower the heat to low and simmer the sauce to reduce it to your desired thickness. Be sure to stir it constantly.
• Sugar – honey, maple syrup, agave syrup, or sweetener of your choice are all good options. Be sure to taste the corn before adding the sugar, syrups, or artificial sweetener.
• Heavy cream or half & half – canned evaporated skim milk is a great healthier alternative. 
• Fresh parsley

Steps To Make This Recipe

• Saute the onion in butter or olive oil.
• Add the corn and any corn milk to the skillet and fry it lightly.
• Sprinkle with salt, pepper, flour, and sugar. Stir.
• Pour in the cream and allow the mixture to cook until the corn is tender and the sauce has thickened.
• Garnish with fresh parsley.

Are you looking for more Independence Day Side Dish Recipes? Here Are A Few To Try:

• Southern Potato Salad
• German Potato Salad
• Chimichurri Potato Salad
• Tangy Green Bean And Potato Salad

• Balsamic Fruit Salad
• Southern Cornbread Salad
• Grandma’s Pickled Vegetable Salad
• Creamy Broccoli Salad
• Old Fashioned Macaroni Salad
• Mediterranean Orzo Salad
• Brown Sugar And Bourbon Baked Beans

• Tropical Slaw With Pineapple
• Vinegar Based Coleslaw
• Southern-Style Coleslaw

• Pickled Deviled Eggs
• Fried Deviled Eggs
• Wasabi Bacon Deviled Eggs

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