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.

pinch tips: How to Shuck, Cook, and Cut Corn



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)

Directions Step-By-Step

My 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.
Prep 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.
Add the chopped coarsely grated carrots.
Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
Stir to blend the mixture together.
In 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.
Add 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.
When 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