Go Back
–+ servings

Cream Corn Like No Other

Creamed corn made from scratch beats any canned variety! A rich, creamy sauce with Parmesan turns frozen corn kernels into something extraordinary.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 10-ounce packages frozen corn kernels, thawed
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ cup whole milk
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Method
 

  1. Gather all ingredients and equipment.
  2. In a medium saucepan over medium heat, melt butter until it foams.
  3. Stir in flour and cook for 1 minute to form a light roux.
  4. Slowly whisk in milk and cream until the mixture is smooth and bubbly.
  5. Stir in Parmesan cheese, then season with salt and pepper.
  6. Add thawed corn kernels and simmer for 3–5 minutes, stirring occasionally until the sauce thickens.
  7. Remove from heat and let the creamed corn rest for 2 minutes before serving.
Tried this recipe?Let us know how it was!