Creamed Corn Recipe

5 from 1 vote

This creamed corn is silky, savory, and a little indulgent with that Parmigiano touch. It’s a rustic side dish that feels special enough for holidays, yet easy enough for a weeknight table.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Keyword: corn, creamed corn

Servings: servings

Author: Elena Davis

Ingredients

2 tablespoons butter
1 small yellow onion finely chopped
2 -3 garlic cloves finely chopped
5 cups fresh sweet yellow corn kernels or frozen, thawed, and drained
¾ cup heavy cream
Sea salt and freshly ground black pepper to taste
½ teaspoon paprika adjust to taste
1 dash ground nutmeg optional
1 cup whole milk
2 tablespoons all-purpose flour
½ cup freshly grated Parmigiano or Parmesan cheese more for serving
Fresh parsley chopped, for garnish

Instructions

Sauté the aromatics

In a large skillet or sauté pan, melt the butter over medium heat.
Add the onion and cook until soft and translucent, about 4–5 minutes.
Stir in the garlic and cook for another 1 minute until fragrant.

Add the corn

Stir in the corn kernels, season lightly with salt, pepper, and paprika, nutmeg (if using) and cook for 4–5 minutes to release their natural sweetness.

Make the cream base

In a small bowl, whisk together the flour and milk until smooth to create a slurry.
Pour the slurry into the pan with the corn, stirring constantly.
Add the heavy cream and continue cooking until the mixture thickens and becomes creamy, about 5–6 minutes.

Add cheese and finish

Stir in the Parmigiano cheese until melted and fully incorporated.
Taste and adjust seasoning with more salt and pepper, if needed.

Serve

Transfer to a serving dish, sprinkle with fresh parsley, freshly ground black pepper, and more parmigiano cheese, and serve warm.

Notes

Make Ahead: Cook the creamed corn up to 1 day in advance. Let it cool, then cover and refrigerate. Gently reheat before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Not recommended. The dairy can separate and the texture becomes grainy.
Reheating: Warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen if needed. Stir well so it regains its silky texture.

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