Cream Style Sweet Corn W/ Fresh Chive & Carrots

Rose Mary Mogan


Ever go to make something and realize at the last minute you don't quite have enough to make a complete meal. That is exactly what happened to me the other day with this dish.

I really wanted some Fried Corn as many Southerners call it or Cream Style Corn as my husband calls it. The three ears just wasn't enough so I decided to add some coarsely grated carrots, and some Fresh Chopped chive from the garden, & when combined with the milk and other ingredients it made enough to serve at least 4.

It was so good, I am very happy to share the recipe with you. There was none left after dinner.

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★★★★★ 2 votes
4-6 average servings
15 Min
20 Min
Stove Top


3 large
ears fresh sweet corn
2 c
coarsley grated carrots
1/3 c
fresh chive chopped
2 pkg
no calorie sweetner or 1 tbs. sugar
1 1/2 c
fat free milk
2 Tbsp
corn starch
2 Tbsp
can't beleive it is not butter or cooking oil
salt & pepper to taste ( i used steak seasoning 1/2 tsp)


1My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.

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2Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.

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3Add the chopped coarsely grated carrots.

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4Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.

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5Stir to blend the mixture together.

6In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.

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7Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.

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8When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy