This Creamed Corn is cheesy, buttery, and rich. With Parmesan cheese, garlic, and butter, this creamy side dish is full of amazing flavor and smooth texture.
Table Of Contents
Recipe Details
I really love making this Creamed Corn recipe because it’s so easy and delicious. This family favorite is perfect with any main dish and can be made with fresh corn, frozen, or canned corn, so it’s wonderfully convenient any time of the year.
- TASTE: This Creamed Corn has flavors of nutty Parmesan cheese and pungent garlic. It’s rich, buttery, and perfectly sweet.
- TEXTURE: The dish is creamy and full of plump corn kernels.
- TIME: It takes just 18 minutes to make.
- EASE: This is a simple recipe with basic ingredients that come together for incredible flavor.
What You’ll Need
Ingredient Notes
- Sweet corn- You can use use fresh from the cob, canned, or frozen corn.
- Garlic- Fresh cloves taste best.
- Heavy cream– This adds rich creaminess.
- All-purpose flour- This will thicken the cream of the corn.
- Parmesan cheese- This adds salty, nutty flavor to the creamed corn.
- Seasonings- Salt and black pepper.
Add-ins and Substitutions
- Add cayenne pepper- This adds some heat to your homemade creamed corn.
- Add bacon- You can add chopped crispy bacon bits to the corn for a salty, meaty flavor.
- Substitute the flour- You can also use arrowroot powder, corn starch, or potato starch.
- Use cream cheese- Blend in some cream cheese over medium heat for a really rich and tangy dish.
How to Make Creamed Corn
- Sauté the garlic in butter. Bring a large pan over medium-high heat on the stove. Add in the butter and pressed garlic. Stir for about 20 seconds until the garlic becomes fragrant.
- Add the flour. Stir in the flour and mix for about 1 minute.
- Add the milk and cream. Now pour in the heavy cream and milk and bring it to a simmer.
Pro Tip: Cook the flour for a minute to get rid of the raw flour taste.
- Pour in the corn. Then add in the frozen corn. Continue stirring until the corn is fully heated through.
- Add cheese and seasoning to the corn mixture. Once the corn is fully cooked through, add in the grated Parmesan cheese, salt, and pepper. Garnish with freshly chopped parsley and enjoy!
Recipe Tips
- Use frozen corn- While you can use other corn, the frozen corn will hold its shape better than fresh or canned.
- Use milk- By using milk and cream instead of just heavy cream, you avoid the creamed corn getting too thick.
- Cook the flour- Raw flour has a flavor that you want to cook out before adding the milk and cream. Stir and saute it for a minute.
FAQs
Creamed corn will last up to 4 days in the refrigerator. Let it cool before putting it in an airtight container to keep it fresh.
Corn pudding is loose and creamy and has a gelatinous texture. Creamed corn is also creamy, but thick and less gelatinous.
Serving Suggestions
This Creamed Corn recipe is such a versatile side dish. It goes really well with meats, seafood, sandwiches, or other sides.
- Meats: Serve this corn as a side to a Ribeye Steak, Baked Breaded Chicken Cutlets, Air Fryer Pork Chops (VIDEO), or Garlic Butter Steak Bites.
- Seafood: Enjoy this creamed corn with Pesto Salmon, Pan Fried Cod with Sautéed Vegetables, Beer Battered Cod, or Air Fryer Shrimp.
- Sides: Pair it with some Air Fryer Brussels Sprouts, Super Creamy Mashed Potatoes, Bacon Wrapped Asparagus, or Crispy Air Fryer Broccoli.
- Sandwiches: Serve this alongside your favorite sandwiches, like this Brisket Sandwich, Chipotle Burger with Avocado Sauce, Turkey Croissant Sandwich, or Caprese Sandwich.
Make This Recipe in Advance
Make ahead: You can make this in advance and then reheat it on the stovetop or in the microwave.
Storing: Store any leftovers of this Creamed Corn in an airtight container in the fridge for up to 4 days.
Freeze: Once cooled, you can freeze this corn in a freezer safe ziplock bag. It will last for up to 3 months.
More Tasty Vegetable Dishes!
Full Recipe Instructions
Creamed Corn
This Creamed Corn is cheesy, buttery, and rich. With Parmesan cheese, garlic, and butter, this creamy side dish is full of amazing flavor and smooth texture.
Print Pin RateServings: 6
Calories: 294kcal
Instructions
Bring a large pan over medium-high heat. Add in the butter and pressed garlic. Stir for about 20 seconds until the garlic becomes fragrant.
- Stir in the flour and mix for about 1 minute to cook out the raw flour taste.
Now pour in the heavy cream and milk and bring it to a simmer.
Then add in the frozen corn. Continue stirring until the corn is fully heated through.
Once the corn is fully cooked through, add in the grated Parmesan cheese, salt, and pepper. Garnish with freshly chopped parsley and enjoy!
Notes
- Use frozen corn- While you can use other corn, the frozen corn will hold its shape better than fresh or canned.
- Use milk- By using milk and cream instead of just heavy cream, you avoid the creamed corn getting too thick.
- Cook the flour- Raw flour has a flavor that you want to cook out before adding the milk and cream. Stir and saute it for a minute.
Nutrition
Calories: 294kcal | Carbohydrates: 33g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 362mg | Potassium: 383mg | Fiber: 3g | Sugar: 8g | Vitamin A: 884IU | Vitamin C: 7mg | Calcium: 144mg | Iron: 1mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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