Creamed Corn with Parmesan Recipe

If you’re craving a side dish that’s creamy, comforting, and just a little bit fancy, you’re going to love this Creamed Corn with Parmesan Recipe. I’ve been making this for family dinners ever since I discovered the magic of fresh corn blended with buttery richness and the savory kick of Parmesan cheese. It’s simple, approachable, and that velvety texture will have everyone asking for seconds. I can’t wait to share my tips and tricks so you’ll nail this delight every time.

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Ingredients You’ll Need

This Creamed Corn with Parmesan Recipe relies on a handful of ingredients that work harmoniously—rich butter, fresh or frozen corn, and just the right amount of cheese to make it pop. Here’s what you’ll want on hand, along with some notes to get the best results.

• Unsalted butter: I use unsalted so I can control the saltiness; it also helps create that silky base.
• All-purpose flour: This thickens the sauce, giving that perfect creamy consistency.
• Whole milk: Stick to whole milk for richness—low-fat won’t have the same indulgent effect.
• Corn kernels (fresh or frozen): Fresh is amazing in season, but good-quality frozen works beautifully anytime.
• Garlic clove: Adds a subtle savory note, freshly grated for best flavor.
• Sea salt: Use coarse salt for seasoning; adjust to your taste as you go.
• Freshly ground black pepper: Adds just the right sharpness to balance the sweetness of the corn.
• Parmesan cheese (freshly grated): Freshly grated Parmesan melts beautifully and gives that cheesy punch this recipe needs.

Variations

One of the things I adore about this Creamed Corn with Parmesan Recipe is how easily you can tweak it to suit your mood or pantry. Don’t hesitate to make it your own—I’ve experimented with a few variations that turned out delicious.

• Spicy Kick: I like adding a pinch of cayenne pepper or a dash of smoked paprika for a little warmth that surprises the palate.
• Herbaceous Touch: Toss in some chopped fresh thyme or chives at the end for a fresh note that brightens the creaminess.
• Dairy-Free Option: Swap butter for olive oil and use almond or oat milk, then skip the Parmesan or use a plant-based cheese to keep it creamy without dairy.
• Cheese Swaps: If you want a twist, shredded sharp cheddar or Gruyère can be amazing substitutes for Parmesan.

How to Make Creamed Corn with Parmesan Recipe

Step 1: Create a Velvety Roux Base

Start by melting the butter in a large skillet over medium heat. Once melted, whisk in the flour and cook it for about a minute to form a roux — this cooks out the raw flour taste and thickens your sauce beautifully. The key here is to keep stirring so it doesn’t burn. When you see it turn a soft golden hue, you’re ready for the next step.

Step 2: Slowly Add Milk and Simmer

While whisking constantly, slowly pour in the milk. This keeps the sauce smooth and lump-free. Once all the milk is in, reduce the heat to low and let it simmer gently for 5 to 10 minutes. I usually stir it occasionally, watching for it to thicken until it coats the back of a spoon — that’s how you know you’re on the right track.

Step 3: Stir in Corn, Garlic, and Seasoning

Now, fold in the corn kernels and the grated garlic. Season with sea salt and freshly ground black pepper. I love this stage because the kitchen starts smelling amazing! Cook the mixture, stirring occasionally, for 17 to 20 minutes to let the flavors meld and the corn soften just right.

Step 4: Melt in the Parmesan for Ultimate Flavor

The final and best part: add the freshly grated Parmesan cheese and stir until it melts through the creamed corn. Your sauce might thicken more here—if it gets too thick, add a splash of milk, a tablespoon at a time, until it reaches your preferred consistency. Taste and adjust the seasoning before serving.

How to Serve Creamed Corn with Parmesan Recipe

Garnishes

I love topping the finished creamed corn with a little fresh parsley or chives for a pop of color and freshness. Sometimes I sprinkle extra Parmesan or even a little crispy pancetta for texture contrast – those little twists take the dish to the next level visually and flavor-wise.

Side Dishes

This creamed corn pairs beautifully with grilled steaks, roasted chicken, or even a casual BBQ spread. My family goes crazy for it alongside mashed potatoes or baked pork chops. It’s that creamy side everyone reaches for!

Creative Ways to Present

For holiday dinners or special occasions, I sometimes spoon this creamed corn into small individual ramekins topped with toasted breadcrumbs for crunch. It feels indulgent and looks charming on the table—plus, it’s perfect portion control for guests!

Make Ahead and Storage

Storing Leftovers

Leftover creamed corn keeps wonderfully in an airtight container in the fridge for up to 3 days. I usually give it a good stir when reheating to refresh that creamy texture, especially if it thickened overnight.

Freezing

I’ve frozen creamed corn a couple of times with decent results. To freeze, let it cool completely, transfer to freezer-safe containers, and thaw overnight in the fridge before reheating gently. Just be aware the texture may be a little less silky after thawing, but it still tastes great.

Reheating

The best way I’ve found to reheat leftover creamed corn is gently on the stovetop over low heat, stirring frequently, and adding a splash of milk or cream as needed. Microwaving works in a pinch but I prefer stovetop to keep that smooth, fresh-from-the-stove feel.

FAQs

Final Thoughts

Honestly, I absolutely love how this Creamed Corn with Parmesan Recipe turns out every time—so rich, smooth, and packed with flavor. When I first tried making creamed corn from scratch, I used to struggle with lumps and blandness, but once I nailed the roux and got the seasoning balance right, this became a family favorite. Whether you’re serving it for a special holiday or just spicing up a weekday meal, this dish is a keeper. Give it a try—you’ll be telling me your family goes crazy for it, too!

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