Creamed Corn

This Creamed Corn recipe has tender sweet corn coated in a creamy sauce topped with golden Parmesan cheese. It's a classic holiday side dish.

Course Side

Cuisine American

Prep Time 15

Cook Time 3

Total Time 18

Servings servings

Calories 195kcal

Author Tonia Larson

Equipment

Ingredients

¼ cup butter
¼ cup all-purpose flour
1 cup whole milk
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon salt
¼ teaspoon white pepper or use black pepper
¼ teaspoon onion powder
24 oz frozen corn, thawed two 12 oz packages
¼ cup freshly grated parmesan cheese

Instructions

Melt the butter in a saucepan over medium heat. Whisk in the flour. Cook while stirring for 2 minutes. Whisk in the whole milk, heavy cream, sugar, salt, pepper, and onion powder until smooth. Bring the mixture to a boil, stirring constantly.
Add the corn and cook while stirring for 2-3 minutes, until the corn is hot. *see note one
Pour into a 1 ½ quart casserole dish and sprinkle with parmesan cheese. Broil for 2-3 minutes until the cheese is golden brown.

Video

Notes

One: Cream Corn

For a homemade version of canned cream-style corn, skip adding the parmesan and broiling it and serve it as it is.

Two: Cheesy Creamed Corn

Stir 4 ounces of softened cream cheese and 1/2 cup of freshly grated Parmesan cheese into the sauce.

Three: Mexican Style

Saute diced peppers, minced onions, and diced jalapenos in the melted butter before adding the all-purpose flour when making the sauce. Then, follow the rest of the recipe as directed.

Four: Bacon Creamed Corn

When making the roux, use two tablespoons of butter and two tablespoons of bacon fat. Stir in 1/2 cup of crumbled bacon after removing the corn from the burner.

Five: Make Ahead

You can make it ahead of time, cover the pan, and store it in the fridge overnight. Place it on the counter while the oven is preheating. Then, bake it in the oven at 350˚F for 20-25 minutes or until heated through.

Six: Storage

Store leftover creamed corn in an airtight container in the fridge for 3-4 days.

Nutrition