Creamed corn made from scratch is so much better than anything you'll find in a can. This quick and easy creamed corn recipe pairs frozen corn kernels with a decadently creamy sauce. For a cheesier taste, stir in more Parmesan cheese or sprinkle it on top of each serving. My husband is not a fan of corn or creamed dishes, but he thinks this is great. It's especially delicious side with chicken or pork, at barbecues, or served at your Thanksgiving table. Be ready to share the recipe!
Ingredients
- frozen corn kernels: 2 packages (10 ounce packages, thawed)
- heavy cream: 1 cup
- salt: 1 tsp (to taste)
- granulated sugar: 2 Tbsp
- black pepper: 0.25 tsp (to taste, freshly ground)
- butter: 2 Tbsp
- whole milk: 0.5 cup
- all-purpose flour: 2 Tbsp
- freshly grated Parmesan cheese: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until butter has melted, 3 to 5 minutes.
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Meanwhile, whisk together milk and flour in a small bowl until smooth.
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Add milk mixture to the skillet and continue to cook, stirring constantly, until sauce is thickened and corn is cooked through, about 4 minutes.
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Remove from the heat, and stir in Parmesan cheese until melted. Serve hot. lutzflcat
