Cream Corn Like No Other

Creamed corn made from scratch is so much better than anything you’ll find in a can. This quick and easy creamed corn recipe pairs frozen corn kernels with a decadently creamy sauce. For a cheesier taste, stir in more Parmesan cheese or sprinkle it on top of each serving


2 (10 ounce) packages frozen corn kernels, thawed

1 cup heavy cream

½ cup whole milk

1 teaspoon salt, or to taste

2 tablespoons granulated sugar

¼ teaspoon freshly ground black pepper, or to taste

2 tablespoons butter

2 tablespoons all-purpose flour

¼ cup freshly grated Parmesan cheese, or more to taste


Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.

Meanwhile, whisk together milk and flour in a small bowl until smooth.

Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes.

Remove from the heat, and stir in Parmesan cheese until melted. Serve hot.

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