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–+ servings
A spoon full of creamed corn.
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4.92 from 12 votes

Creamiest Creamed Corn

Make the creamiest creamed corn ever with both heavy cream and parmesan cheese. This recipe works with either frozen corn or fresh corn cut from the cob.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: creamed corn
Servings: 6 servings
Author: Caytlin McCleery

Ingredients

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 20 ounces frozen corn about 3 cups
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

Instructions

  • Melt 2 tablespoons salted butter in a large saucepan over medium-high heat. Whisk in 2 tablespoons all-purpose flour and cook until it turns a golden color, about 1 to 2 minutes.
  • Once browned, turn heat down to medium-low and pour in 1 cup milk. Whisk until the sauce is smooth and well combined.
  • Add 20 ounces frozen corn into the sauce mixture along with 1 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tablespoon granulated sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
  • Stir to combine and simmer over medium heat for an additional 8-10 minutes. Serve hot.

Video

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Notes

Use 20 ounces frozen corn, or cut kernels from fresh corn on the cob. This recipe will work with either.

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 30g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 547mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 845IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 1mg
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