Aunt Sadie's Creamy Fresh Corn

Susan Feliciano


Don't try this with canned or frozen corn - it just won't taste the same.
I'm saving some of my older relatives' recipes here - you'll know them because they'll have their names. Sadie lived in Stoneville, NC, near Winston-Salem. She could really cook! She's the one that had the cabinet with the flour bin built in - the Hoosier cabinet.
When fresh corn comes in season again, hope you enjoy this dish.


★★★★★ 3 votes

10 Min
15 Min
Stove Top


  • 6-8
    ears fresh corn
  • 4 slice
  • 2/3 c
  • 1 tsp
    salt (or to taste)
  • 1/2 tsp
  • 2 tsp
  • 1/4 c
  • 1/8 tsp
  • 1 Tbsp

How to Make Aunt Sadie's Creamy Fresh Corn


  1. Husk the corn and remove silks; cut the kernels from the cob. Scrape cob well to remove all the pulp and milk; there should be at least 3 cups.
  2. Cook bacon slowly until crisp in a skillet; remove and drain on paper towel.
  3. Stir corn into hot bacon fat, then add water, salt, and sugar. Stir and cook 5 minutes, uncovered.
  4. Stir milk gradually into flour; keep smooth. Add this to the corn and cook, stirring constantly for a few minutes or until thickened. Mix in pepper and butter.
  5. Serve hot, garnished with the crumbled bacon.

Printable Recipe Card

About Aunt Sadie's Creamy Fresh Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Heirloom

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