Creamed Corn

Our Creamed Corn recipe is made with frozen corn, cream, milk, butter and parmesan cheese. Cream style corn comes together in about 20 minutes and it makes an easy side dish to serve at your next cookout, holiday dinner or weeknight meal.

If you’re looking for an easy side dish recipe that takes just minutes to make, you are going to love this simple creamed corn. 

Why We Love This Recipe

• Delicious and Creamy. This is one of those side dish recipes that everyone loves! It is deliciously creamy and has an amazing rich flavor. 
• Quick and Easy. This cream style corn recipe is a really quick and easy side dish to make. No fancy ingredients and it comes together in just minutes. 

Creamed Corn Recipe Ingredients

• Corn. We use frozen corn (thawed first), but you can use fresh if you like. 
• Heavy Cream AND Whole Milk. We use both heavy cream and whole milk for this creamed corn.
• Sugar. A little sugar adds a hint of sweetness to the corn.
• Butter AND Flour. We add unsalted butter and all-purpose flour to thicken the sauce and to add a rich flavor to the corn.
• Seasoning. We season with just a little salt and black pepper.
• Parmesan Cheese. This step is optional but highly recommended. After the creamed corn is done, transfer it to a baking dish, sprinkle the top with finely grated parmesan cheese and place under the broiler for a few minutes until the cheese melts and turns golden. It’s absolutely delicious! You can also add parmesan cheese to the corn as it cooks in the skillet. The cheese adds a delicious flavor to the corn.

Find printable recipe with the measurements below.

How To Make Creamed Corn

• Cook Corn With Cream. Combine the thawed corn, cream and milk and sugar in a saucepan and bring to a boil. Simmer for 5 minutes.
• Prepare Roux. While the corn is simmering, melt butter in a small saucepan and whisk in the flour so it is well blended with the melted butter.
• Thicken Sauce. Stir in the roux into the corn. Season with salt and pepper. Simmer on low heat for another 3-5 minutes.
• Enjoy. Transfer the creamed corn to a serving bowl and garnish with finely chopped parsley, OR transfer the creamed corn to a baking dish and sprinkle the top with parmesan cheese. Place under a broiler for 3-5 minutes, or until the top turns golden brown. You can also stir in 1/2 cup to 1 cup finely grated parmesan cheese into the skillet to melt into the cream and milk as it cooks. Add the parmesan cheese to the corn before stirring in the butter and flour mixture.

Storing Leftovers

• Store leftovers in an airtight container in the refrigerator. If properly stored, it should last up to 3-5 days.
• To reheat, add 1-2 tablespoons milk to a skillet and reheat until the creamed corn is heated through.

Serving Suggestions

• Air Fryer Chicken Thighs
• Baked BBQ Chicken Thighs
• Italian Dressing Chicken
• Marinated Greek Chicken

More Vegetable Side Dish Recipes

• Roasted Summer Vegetables
• Peas and Carrots
• Oven Roasted Carrots
• Sauteed Vegetables
• Steamed Broccoli

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Yield: 8 Servings

Creamed Corn

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Our Creamed Corn recipe is made with frozen corn, cream, milk, butter and parmesan cheese. It comes together in about 20 minutes and it makes an easy side dish to serve at your next cookout, holiday dinner or weeknight meal.

Ingredients

• 2 16-ounce packages frozen corn kernel
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 4 teaspoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons melted butter
• 2 tablespoons all-purpose white flour
• 1 cup parmesan cheese, finely grated

Instructions

1. Combine the thawed corn, cream and milk and sugar in a saucepan and bring to a boil. Simmer for 5 minutes.
2. While the corn is simmering, melt the butter in a small saucepan and whisk in the flour so it is well blended with the melted butter.
3. Stir in the butter flour mixture into the corn. Season with salt and pepper. Simmer on low heat for another 3-5 minutes.
4. Transfer the creamed corn to a serving bowl and garnish with finely chopped parsley, OR transfer the creamed corn to a baking dish and sprinkle the top with parmesan cheese. Place under a broiler for 3-5 minutes, or until the top turns golden brown. You can also stir in 1/2 cup to 1 cup finely grated parmesan cheese into the skillet to melt into the cream and milk as it cooks. Add the parmesan cheese to the corn before stirring in the butter and flour mixture.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 23gSaturated Fat: 14gUnsaturated Fat: 9gCholesterol: 72mgSodium: 883mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 12g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.