Who doesn't love corn? Let's elevate this versatile and easy vegetable into a decadent side like a homemade creamed corn recipe. This is a super creamy, cheesy, and incredibly satisfying side dish that is PERFECT for just about every single dinner you could think of.
Finding simple and comforting side dishes to make for dinner can be tricky if you don't have a lot of time, but this creamed corn recipe comes together in just 20(ish) minutes and is great to meal prep ahead of time. Double win!
Jump to:
- Why I love this creamed corn
- What ingredients are needed for this corn recipe?
- Swaps and Substitutions
- How do I make this recipe?
- Ways to serve and pair this creamed corn
- Tips for making this recipe perfect!
- Storage and Freezer Information
- Hungry for more?
- Did you like this recipe? Share it!
- (How to Make) Best Homemade Creamed Corn Recipe
Why I love this creamed corn
- With only four ingredients, you can't go wrong! It's a simple dish with a lot of flavor and depth.
- Creamy, cheesy goodness is always a good idea. You don't need to thicken this with starch or thickening agents, we just rely on the heavy cream to do its job.
- This is a great recipe to meal prep for the week.
What ingredients are needed for this corn recipe?
- Corn - I used frozen corn in this recipe and I found it so easy to make.
- Heavy Cream - heavy cream is thicker than milk or half and half so I like using this as it gives the creaminess we're going for in this creamed corn.
- Parmesan Cheese - the parmesan cheese is essential for the creamy factor, and added savory and salty.
- Salt and Pepper - to taste, we add this in to give the entire dish balance.
Check out the recipe card below for more information regarding specific measurements.
Swaps and Substitutions
- Corn - If you have canned corn, this works really well here too. Frozen or canned corn are great.
- Parmesan cheese - I would highly recommend sticking with grated parmesan, or shaved parmesan cheese in this recipe to give it the creaminess it needs.
- Heavy Cream - you could also use milk or half and half, but it may need a little more parmesan cheese or a little more time for it to thicken. I have not tested this with any dairy alternatives so I cannot speak to if this will be a good substitution.
How do I make this recipe?
Step 1: In a medium sauce pan, add the heavy cream and frozen corn and turn the heat to a medium.
Step 2: Stirring occasionally, bring the cream and corn to a boil, letting the corn and cream get thick. This will take at least 15-20ish minutes.
Step 3: Once the corn becomes thicker, add the salt and pepper then stir to distribute the seasoning. Keep stirring until the mixture becomes even thicker, approximately another 3-5 minutes.
Step 4: As the corn and cream become a thicker substance and the cream is less liquid, add in the parmesan cheese, turn off the heat, then plate and serve with a garnish of fresh thyme.
Ways to serve and pair this creamed corn
- Serve on your holiday table as a side dish paired with roasted spatchcock chicken, or these Italian turkey meatballs.
- Pair as a side with a simple pasta dish like baked ziti or mac and cheese.
- Meal prep for the week along with chicken cutlets, ground turkey stuffed sweet potatoes, or braised boneless short ribs.
Tips for making this recipe perfect!
- Stir frequently or stay close to the stove while you cook so that you can monitor the creamed corn as it thickens. The heavy cream or milk can bubble and boil over easily so be sure to monitor it as you cook.
- If you are using canned corn, drain the corn but leave a little bit of the corn liquid so that it adds more flavor. If you are using frozen, you'll likely need to cook and thicken it a little bit longer as the corn will retain some moisture from being frozen.
- Turn off the heat when you add the parmesan cheese.
Storage and Freezer Information
To Store: Place any leftover creamed corn in an airtight container and put in the fridge, consume within 3-4 days.
To Reheat: If you want to reheat the corn, you can do so in the microwave, but it may come out watery. I suggest to put the corn in a sauce pan and heat on low and stir. You can also add a tablespoon of water if it is too thick OR add a little more parmesan if it's too thin.
To Freeze: Place any leftover creamed corn in an airtight container and store in the freezer for up to two months. Let thaw overnight in the fridge, or you can add it directly to a medium sauce pan from frozen.
Hungry for more?
Need to round out your sides? I've got you covered!
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(How to Make) Best Homemade Creamed Corn Recipe
Equipment
- 1 sauce pan
- 1 wooden spoon
- measuring cups
Ingredients
- 1 bag frozen corn
- 1 ½ cups heavy cream
- salt to taste
- pepper to taste
- ½ cup parmesan cheese
Instructions
- In a medium sauce pan, add the heavy cream and frozen corn and turn the heat to a medium.
- Stirring occasionally, bring the cream and corn to a boil, letting the corn and cream get thick. This will take at least 15-20ish minutes.
- Once the corn becomes thicker, add the salt and pepper then stir to distribute the seasoning. Keep stirring until the mixture becomes even thicker, approximately another 3-5 minutes.
- As the corn and cream become a thicker substance and the cream is less liquid, add in the parmesan cheese, turn off the heat, then plate and serve with a garnish of fresh thyme.
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