A creamy, comforting side dish made with sweet corn, cream, milk, and Parmesan cheese, this creamed corn is rich, flavorful, and easy to make on the stovetop. It pairs perfectly with anything from holiday roasts to simple weeknight meals.
Why You’ll Love This Recipe
I love how this creamed corn recipe strikes the perfect balance between sweet, savory, and creamy. It’s made with frozen corn, so I can whip it up any time of year. The addition of Parmesan adds a nutty depth that makes it extra special. It only takes 15 minutes from start to finish, which is a win when I want something homemade and delicious without spending all day in the kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons salted butter
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¼ cup yellow onion, finely diced
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2 tablespoons all‑purpose flour
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½ teaspoon sea salt
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½ teaspoon white pepper
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1 cup heavy cream
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1 cup whole milk
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2 teaspoons granulated sugar
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28 ounces frozen whole kernel corn (white or yellow)
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½ cup Parmesan cheese, grated
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Fresh thyme, for garnish (optional)
directions
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I start by melting butter in a 12-inch skillet over medium heat, then sauté the diced onions until they turn translucent—about 3 to 4 minutes.
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Next, I add the flour, sea salt, and white pepper. I stir it all together and let the flour brown for about a minute to build flavor.
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I whisk in the heavy cream, milk, and sugar until everything is smooth and well combined.
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Then I add the frozen corn and let it cook over medium heat, stirring regularly, until it simmers and starts to thicken.
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I remove 1 cup of the mixture, blend it until smooth, and stir it back into the pan for a creamier texture.
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I mix in the Parmesan cheese, then take the skillet off the heat.
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Finally, I taste and adjust the seasoning, garnish with fresh thyme if I want, and serve it warm.
Servings and timing
This recipe makes about 8 servings. It takes only 5 minutes to prep and about 10 minutes to cook, for a total time of 15 minutes. That makes it an excellent side dish for both quick dinners and more elaborate meals.
Variations
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I sometimes swap part of the cream for half-and-half or reduced-fat milk to lighten it up.
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For a smoother consistency, I blend more than just 1 cup of the corn mixture.
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Fresh corn (cut off the cob) or well-drained canned corn works if I don’t have frozen corn on hand.
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A pinch of cayenne or smoked paprika adds a little kick when I’m in the mood for something spicier.
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I’ve also stirred in chopped fresh herbs like chives or parsley for added brightness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, I freeze it for up to 3 months and make sure to thaw it before reheating. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk or cream if it seems too thick.
FAQs
What can I use instead of heavy cream?
I like using half-and-half or even whole milk if I want a lighter version. It won’t be as rich, but it still tastes great.
Can I make this ahead of time?
Yes, I often make it a day in advance. I just reheat it gently before serving and stir in a little extra milk if it thickens too much in the fridge.
Can I use fresh or canned corn?
Absolutely. I’ve made it with fresh corn in the summer and canned corn in the winter—both work well. Just be sure to drain canned corn thoroughly.
How do I make it thicker?
If I want it thicker, I mix ½ tablespoon of cornstarch with cold water and stir it in while cooking. It thickens up nicely without changing the flavor.
Can I make this recipe gluten-free?
Yes, I use a gluten-free all-purpose flour blend in place of regular flour and it works just as well.
Conclusion
This creamed corn with Parmesan is one of my go-to side dishes for good reason: it’s rich, easy, and full of flavor. Whether I’m serving it at a holiday dinner or alongside a weeknight main, it always disappears fast. It’s simple comfort food that never goes out of style.
