Creamed Corn Recipe

A close up of homemade cream corn recipe ready to serve with a spoon to enjoy

5 from 12 votes

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

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American, soul food, Southern

Servings: servings

Calories: 255kcal

Author: Jocelyn Delk Adams

Equipment

Cast Iron Skillet

Ingredients

2 tbsp unsalted butter
1 large shallot diced
2 garlic cloves grated or minced
5 cups fresh sweet yellow corn kernels or frozen, thawed and drained
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. If still not thick, cook a bit longer until you achieve the thickness you like.
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

Fridge: Cool your creamed corn down to room temperature before storing it up. Then store any leftovers in an airtight container and pop in the fridge. It should last about 3 days.

Freezer: Throw your cream style corn into an airtight, freezer-safe container or plastic bag. It should last about 2 months. Thaw in the fridge overnight before reheating.

Reheat: When you want to reheat, you can either do it over the store or in the microwave. Just add a splash of milk to the cream corn recipe to loosen it up a bit since it gets pretty thick once stored.

Nutrition