Name: Creamed Corn with Parmesan Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
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 cup whole milk; 2 tbsp all purpose flour; 1/2 cup shredded or grated parmesan cheese; 1 tbsp granulated sugar; 1 tsp kosher salt; 3/4 tsp black pepper (plus more for garnish); 1/4 tsp cayenne pepper; Chopped parsley

If you’ve ever wished that classic creamed corn could be cheesier, richer, and just downright irresistible, I’ve got the perfect recipe for you. This Creamed Corn with Parmesan Recipe is honestly one of my all-time favorites because it hits that cozy, creamy spot but with a savory, nutty parmesan twist that takes it next-level delicious. Stick with me, and I’ll walk you through how to make this comforting side dish that’s guaranteed to wow your family and friends.

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Why You’ll Love This Recipe

Rich, Creamy Texture: Thanks to butter, cream, and parmesan, every spoonful is silky smooth and luxuriously cheesy.
Easy and Quick to Make: You can whip this up in just 15 minutes, making it ideal for busy weeknights or last-minute guests.
Versatile Side Dish: Perfect alongside grilled meats, roasted veggies, or even brunch classics like eggs benedict.
Family Favorite: My loved ones always ask for seconds, and I bet yours will too!

The image shows two side-by-side views of cooked creamy corn inside a black cast iron skillet with a textured handle. The creamy corn base is pale yellow with visible bright yellow corn kernels spread evenly throughout. On the left side, a layer of finely grated white cheese is heaped in the center on top of the corn, adding a soft, granular texture. On the right side, the corn mixture is sprinkled with small green leafy herbs and a few black specks of pepper, adding a fresh and peppery look. The skillet rests on a white marbled surface, and a small white bowl with green herbs is visible near the top right corner in both views. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully, balancing sweetness from fresh corn with the savory punch of parmesan and a hint of spice. I usually grab fresh corn in summer, but quality frozen kernels work just as well when it’s out of season.

Unsalted butter: Adds richness and helps develop flavor without making the dish overly salty.
Shallot: I love how it brings a mild onion sweetness—much softer than regular onions.
Garlic cloves: Adds warmth and depth; don’t skip this!
Sweet yellow corn kernels: Fresh if possible, but frozen thawed corn is a great backup.
Heavy cream: The magic ingredient for that creamy texture you crave.
Granulated sugar: Just a little to highlight corn’s natural sweetness.
Kosher salt: For seasoning, adjust to your taste.
Black pepper: Adds a gentle heat and sharpness.
Cayenne pepper: A subtle kick that balances the creaminess.
Whole milk: Helps loosen the mixture and assists with thickening when combined with flour.
All-purpose flour: Great for thickening without lumps—whisk it well!
Parmesan cheese: The star cheese here; melts into a nutty, flavorful finish.
Chopped parsley: Adds fresh color and a slight herbaceous note as garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this creamed corn my own with little tweaks here and there—don’t hesitate to experiment and find your favorite twist. It’s so forgiving and adaptable.

Add Fresh Herbs: I’ve stirred in chopped thyme or basil before, which gives a refreshing leafy brightness that pairs beautifully with parmesan.
Swap Parmesan for Pecorino Romano: It’s a bit sharper and saltier, great if you want a more pronounced cheese flavor.
Make it Spicy: Boost the cayenne or add diced jalapeños if you enjoy a little heat.
Go Dairy-Free: Use coconut cream and nutritional yeast instead of cream and parmesan for a vegan-friendly version that still tastes rich.

How to Make Creamed Corn with Parmesan Recipe

Step 1: Sauté Shallots and Garlic for a Flavor Base

Start by melting butter over medium-high heat in a large nonstick or cast iron skillet. Add the diced shallot and cook, stirring frequently, until it’s soft and translucent—about 2 minutes. This step is crucial because it creates a sweet, flavorful base. Then, toss in the garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic—it can turn bitter fast.

Step 2: Add Corn and Cream Mixture

Next, stir in your corn kernels, heavy cream, sugar, salt, black pepper, and cayenne pepper. Mix everything well and cook for 2 minutes. You’ll start to notice that lovely creaminess developing. This is where the magic begins—as the cream melds with the sweet corn, the dish gets super luscious.

Step 3: Thicken with Milk and Flour

Whisk together the whole milk and flour in a separate bowl until completely smooth to avoid lumps. Slowly pour this mixture into your corn skillet, stirring constantly. Keep cooking and stirring for about 5 minutes, or until you achieve a thick yet creamy consistency that coats your spoon. If it’s still a bit runny, don’t worry—just cook a little longer. Patience here pays off!

Step 4: Stir in Parmesan and Season to Taste

Once thickened, remove from heat and immediately stir in the parmesan cheese until it melts smoothly into the mixture. This step takes the dish to cheesy perfection and brings a rich umami depth. After that, do a quick taste test and adjust seasoning—sometimes I add a pinch more salt or cayenne depending on how vibrant it feels.

Step 5: Garnish and Serve Warm

Finish by sprinkling with freshly chopped parsley and extra cracked black pepper. Serve it hot—it’s best enjoyed right away for that ultimate creamy-cheesy hug in a bowl!

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Pro Tips for Making Creamed Corn with Parmesan Recipe

Use Fresh Corn When You Can: Freshly cut corn has a juicy sweetness that frozen corn can’t fully replicate—makes a huge flavor difference.
Whisk Flour and Milk Thoroughly: Ensures no lumps form—slow and steady pouring while stirring keeps it smooth and silky.
Don’t Overcook Once Parmesan is Added: The residual heat melts the cheese perfectly; too much heat can cause it to get grainy.
Adjust Thickness to Your Liking: If you prefer it thicker, simmer a bit longer, but for looser creamed corn, reduce cooking time after adding the flour mixture.

How to Serve Creamed Corn with Parmesan Recipe

A white bowl filled with creamy corn dish, showing a mix of bright yellow corn kernels in a smooth, white sauce with black pepper and small green herb pieces sprinkled on top. A silver spoon rests inside the bowl, slightly scooping some of the corn mixture. The bowl is set on a white marbled surface with a glimpse of green lettuce in the lower right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with chopped fresh parsley because it adds a pop of color and a fresh note that cuts through the richness. A sprinkle of extra cracked black pepper on top amps up the flavor and gives it a little kick with every bite. Sometimes, I add a tiny dusting of smoked paprika for a hint of warmth and color.

Side Dishes

This creamed corn pairs beautifully with grilled steak or chicken, roasted pork tenderloin, and even fried catfish. My family loves having it alongside a fresh green salad or some roasted asparagus to balance the creaminess with some crunch and brightness.

Creative Ways to Present

For special occasions, I’ve served this creamed corn in small ramekins topped with a crisp, toasted breadcrumb sprinkle for extra texture. It also makes a fantastic filling for twice-baked potatoes or as a creamy layer in a corn casserole. Presentation really elevates this humble dish and makes it pop on your holiday table.

Make Ahead and Storage

Storing Leftovers

I store leftover creamed corn in an airtight container in the fridge, and it usually stays great for up to 3 days. When I first tried it, I was worried about the texture but reheated it gently and it held up surprisingly well, keeping its creamy consistency.

Freezing

Freezing creamed corn is doable but not my favorite because the texture can get slightly grainy after thawing. If you do freeze it, use freezer-safe containers and thaw slowly in the fridge overnight to minimize quality loss.

Reheating

To reheat, I recommend warming it gently on the stovetop over low heat, stirring frequently and adding a splash of milk or cream if it’s thickened too much. Microwaving works too, but low power with short intervals is best to avoid overheating.

FAQs

Can I use frozen corn for this Creamed Corn with Parmesan Recipe?

Absolutely! Frozen corn works well especially when fresh corn isn’t in season. Just make sure to thaw and drain it well before cooking to avoid excess water diluting the creaminess.
Is it possible to make this recipe dairy-free?

Yes! Swap the butter for a plant-based alternative, use coconut cream or cashew cream instead of heavy cream, and nutritional yeast as a substitute for the parmesan. You’ll still get a creamy and flavorful result.
How thick should creamed corn be?

It should be thick enough to coat the back of a spoon but still soft and flowing—not stiff like a dough. If it looks too runny, keep cooking while stirring until it reduces to your preferred consistency.
Can I prepare creamed corn ahead of time?

Yes, you can make it a few hours in advance and reheat gently before serving. Just give it a good stir and add a splash of milk if it’s thickened too much during storage.

Final Thoughts

When I first made this Creamed Corn with Parmesan Recipe, I was blown away by how something so simple could become so flavorful and comforting. It’s that kind of recipe that feels like a warm hug from the inside, perfect any time of year. Whether you’re serving it up for a holiday feast or a quick weeknight side, I promise you’ll come back to this buttery, cheesy goodness again and again. Give it a try—you won’t regret it!