Go Back
–+ servings
A close up of homemade cream corn recipe ready to serve with a spoon to enjoy
Print Recipe
5 from 9 votes

Creamed Corn

Using cream, butter, parmesan cheese, and lots of sweet corn to make the BEST Creamed Corn you’ve ever had! Each bite is so smooth, cheesy, and loaded with flavor!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American, soul food, Southern
Servings: 8 servings
Calories: 255kcal
Author: Jocelyn Delk Adams

Ingredients

  • 2 tbsp unsalted butter
  • 1 large shallot diced
  • 2 garlic cloves grated or minced
  • 5 cups fresh or frozen sweet yellow corn
  • 3/4 cup heavy cream
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 3/4 tsp black pepper plus more for garnish
  • 1/4 tsp cayenne pepper
  • 1 cup whole milk
  • 2 tbsp all purpose flour
  • 1/2 cup shredded or grated parmesan cheese
  • chopped parsley for garnish

Instructions

  • In a large nonstick or cast iron skillet, melt the butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes. Stir frequently.
  • Add the garlic to the skillet and cook for another 30 seconds.
  • Add the corn, heavy cream, sugar, salt, pepper, and cayenne. Stir to combine and cook for 2 minutes.
  • In a small bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the corn and stir to combine. Cook, stirring constantly, for about 5 minutes or until thick and heated through.
  • Remove from heat and stir in the parmesan until it’s melted. Season to taste.
  • Garnish with chopped parsley and cracked black pepper. Serve while hot.

Notes

HOW TO STORE AND REHEAT LEFTOVERS
Leftover creamed corn should be stored in an airtight container in the fridge for up to 3 days. You can reheat leftovers in the microwave or on the stovetop. If needed, you can add a splash of milk to loosen it up again.
CAN YOU FREEZE LEFTOVER CREAMED CORN? 
Yes, you can! Allow the creamed corn to cool completely and transfer it to an airtight, freezer-safe container. You can also freeze it in ½-1 cup portions to pack with lunches! Keep the leftovers in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 420mg | Potassium: 308mg | Fiber: 3g | Sugar: 8g | Vitamin A: 797IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg