Creamed Corn with Parmesan Recipe

If you’re looking for a creamy, comforting side dish that feels like a warm hug on a plate, you’ve got to try this Creamed Corn with Parmesan Recipe. It’s one of those easy recipes that somehow tastes way more fancy than it actually is. I discovered this dish a few years ago on a whim, and now it’s a regular on my table—perfectly buttery, cheesy, and just the right amount of sweet corn goodness. Keep reading, and I’ll share everything you need to make this fan-freaking-tastic dish a new favorite in your kitchen too.

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Ingredients You’ll Need

Each ingredient for this Creamed Corn with Parmesan Recipe plays its part in creating that luscious texture and rich flavor. Using freshly grated Parmesan really amps up the creamy depth, and I always recommend fresh or thawed frozen corn for the best sweetness.

• Unsalted butter: This gives the base a silky richness without adding excess salt.
• All-purpose flour: We’ll use this to thicken the milk, creating that classic creamy sauce.
• Whole milk: Makes the sauce super smooth and indulgent; I don’t recommend low-fat here for texture reasons.
• Frozen or fresh corn kernels: Fresh is fantastic in season, but frozen works wonders year-round and saves prep time.
• Garlic clove: Grated garlic adds savory warmth without overpowering the dish.
• Sea salt: Enhances all the flavors perfectly—go with sea salt for a nice clean taste.
• Freshly ground black pepper: Adds subtle heat and earthiness.
• Parmesan cheese: The star player that melts right into the corn creating that irresistible cheesy goodness.

Variations

I love how flexible this Creamed Corn with Parmesan Recipe is. Once you get the basics down, it’s easy to personalize it to suit your taste or dietary needs—plus, it’s a fun way to mix things up depending on the season or occasion.

• Add some heat: I sometimes stir in a pinch of cayenne or some chopped jalapeños to give it a little spicy kick that my family goes crazy for.
• Make it dairy-free: Swap the butter for olive oil, use a non-dairy milk like cashew milk, and try nutritional yeast instead of Parmesan for a cheesy vibe without the dairy.
• Herb infusion: Fresh thyme or basil stirred in at the end brings a lovely fresh twist that works especially well in spring and summer.
• Swap the cheese: Romano or Asiago can stand in for Parmesan if you want to experiment with flavors or just use what you have on hand.

How to Make Creamed Corn with Parmesan Recipe

Step 1: Create the Creamy Roux Base

Start by melting the butter in a large skillet over medium heat. This is where the magic begins. Once it’s melted, sprinkle in the flour and cook, stirring constantly for about a minute. You want to smell that light nutty aroma without browning it too much—this cooks out the raw flour taste. Then, while whisking steadily, slowly pour in the milk. This step is key to preventing lumps. Turn the heat down to low and let it simmer gently for 5 to 10 minutes. You’ll notice it thickens nicely—aim for a consistency that coats the back of a spoon. This creamy base is what makes this dish so dreamy.

Step 2: Add the Corn and Seasonings

Next, stir in your thawed or fresh corn kernels along with the grated garlic, salt, and a good few twists of black pepper. The garlic is subtle but gives a depth that really elevates the corn’s sweetness. Cook the mixture over medium-low heat, stirring every now and then, for about 17 to 20 minutes. This slow simmering thickens the creamed corn to just the right rich texture.

Step 3: Melt in the Parmesan and Finish

Finally, add the freshly grated Parmesan cheese and stir until it melts smoothly into the sauce. If your creamed corn feels too thick (it can happen!), just add more milk, a tablespoon at a time, until you reach that perfect spoonable consistency. Taste and adjust the salt and pepper if you need—this final step is where everything comes together. Serve it warm and watch it disappear!

How to Serve Creamed Corn with Parmesan Recipe

Garnishes

I like to finish my creamed corn with a sprinkle of finely chopped fresh chives or parsley—it adds a pop of color and freshness that cuts through the richness. Sometimes, I’ll even add a tiny drizzle of good olive oil on top for a shiny, luxe look. And if you like a little heat, a pinch of smoked paprika or a dusting of chili flakes works wonders.

Side Dishes

This creamed corn is such a crowd pleaser alongside roasted chicken, grilled steak, or pork chops. We also love pairing it with crispy roasted potatoes and a simple green salad for a well-rounded meal. It’s perfect for holiday spreads too—everyone always asks for seconds!

Creative Ways to Present

For special occasions, I like to serve this creamed corn in cute ramekins topped with Parmesan crisps or a sprinkle of toasted breadcrumbs for texture contrast. It also looks beautiful spooned into small hollowed-out mini bell peppers or served in a hollowed-out bread bowl for a fun presentation that guests will love.

Make Ahead and Storage

Storing Leftovers

I store leftover creamed corn in an airtight container in the fridge for up to 3 days. When it cools, it thickens quite a bit, so be ready to loosen it up when reheating.

Freezing

I generally don’t freeze this dish because the texture of creamed corn can become grainy after thawing. If you want to try, freeze in small portions and thaw slowly in the fridge overnight, but fresh is definitely best here.

Reheating

When reheating, warm it gently on the stovetop over low heat and add a splash of milk or cream to bring back that silky creaminess. Stir often until heated through—microwaving can work in a pinch but sometimes makes it separate.

FAQs

Final Thoughts

I absolutely love how this Creamed Corn with Parmesan Recipe turns out every single time—it’s creamy, cheesy, and just downright satisfying. When I first tried it, I was hooked by how easy it was to get such rich flavor with simple ingredients. If you’re someone who enjoys comforting side dishes that feel like a little celebration on your plate, this is one you have to try. Trust me, once you make it, you’ll find it slipping into your dinner rotation again and again. Go ahead, give it a whirl—you’ll be so glad you did!

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