Creamed Corn

This Creamed Corn is cheesy, buttery, and rich. With Parmesan cheese, garlic, and butter, this creamy side dish is full of amazing flavor and smooth texture.

Course Side Dish

Cuisine American

Prep Time 8

Cook Time 10

Total Time 18

Servings

Calories 294kcal

Author Dina

Ingredients

2 Tbsp unsalted butter
2 garlic cloves pressed
2 Tbsp all-purpose flour
1/2 cup heavy cream
1 cup
whole milk  
5 cups frozen sweet corn
1/2 cup grated Parmesan
1/2 tsp salt or to taste
1/8 tsp black pepper
chopped parsley for garnish optional

US Customary - Metric

Instructions

Bring a large pan over medium-high heat. Add in the butter and pressed garlic. Stir for about 20 seconds until the garlic becomes fragrant.
Stir in the flour and mix for about 1 minute to cook out the raw flour taste.
Now pour in the heavy cream and milk and bring it to a simmer.
Then add in the frozen corn. Continue stirring until the corn is fully heated through.
Once the corn is fully cooked through, add in the grated Parmesan cheese, salt, and pepper. Garnish with freshly chopped parsley and enjoy!

Notes

Use frozen corn- While you can use other corn, the frozen corn will hold its shape better than fresh or canned.

Use milk- By using milk and cream instead of just heavy cream, you avoid the creamed corn getting too thick.

Cook the flour- Raw flour has a flavor that you want to cook out before adding the milk and cream. Stir and saute it for a minute.

Nutrition