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 tbsp granulated sugar; 1 tsp kosher salt; 3/4 tsp black pepper (plus more for garnish); 1/4 tsp cayenne pepper; 1 cup whole milk; 2 tbsp all purpose flour; 1/2 cup shredded or grated parmesan cheese; Chopped parsley (for garnish)

If you’re craving a side dish that’s creamy, cheesy, and oh-so comforting, you’re going to fall head over heels for this Creamed Corn with Parmesan Recipe. I absolutely love how this turns out every time — it’s silky, packed with sweet corn flavor, and rich from real Parmesan and cream. When I first tried making creamed corn from scratch, I used this recipe, and ever since, it’s become a staple in my kitchen. If you want to impress your family or just treat yourself, keep reading because this is a fan-freaking-tastic recipe you don’t want to miss.

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Why You’ll Love This Recipe

Incredibly Creamy and Cheesy: The combination of heavy cream and Parmesan cheese gives the corn a luscious, indulgent texture you’ll savor.
Made with Simple Ingredients: You probably have everything on hand, making this a quick, fuss-free side dish to whip up anytime.
Perfect Balance of Sweet and Savory: A sprinkle of sugar enhances the natural sweetness of corn, while cayenne adds just a little kick.
Family Favorite: It’s a crowd-pleaser that even picky eaters tend to love — my family always asks for seconds.

The image shows a black cast iron skillet filled with creamy corn. The corn kernels are bright yellow, mixed evenly in a thick white sauce. On the left side, a pile of grated pale cheese sits in the center of the creamy corn, ready to be mixed in. On the right side, the same skillet is filled with the creamy corn, now topped with small pieces of fresh green parsley and black pepper sprinkled across the dish. The skillet is placed on a white marbled surface, with a small bowl of herbs partially visible in the background. photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn with Parmesan, Creamed Corn with Parmesan, cheesy creamed corn, creamy corn side dish, Parmesan corn recipe

Ingredients You’ll Need

This recipe relies on fresh, simple ingredients that all come together beautifully — it’s the classic combo of sweet corn, creamy dairy, and Parmesan’s nutty punch. When choosing your corn, fresh is best when in season, but good quality frozen corn does the trick too.

Flat lay of a small pat of unsalted butter, one large shallot whole with papery skin, two whole uncracked garlic cloves, a simple white ceramic bowl filled with fresh bright yellow sweet corn kernels, a small white bowl holding heavy cream, a small white bowl with granulated sugar, a small white bowl with kosher salt, a small white bowl containing black peppercorns, another small white bowl with cayenne powder, a small white bowl filled with whole milk, a small white bowl with all purpose flour, a small white bowl heaped with grated parmesan cheese, and a few sprigs of fresh chopped parsley on a simple white ceramic plate, all ingredients fresh and natural, arranged in perfect symmetry and balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamed Corn with Parmesan, Creamed Corn with Parmesan, cheesy creamed corn, creamy corn side dish, Parmesan corn recipe

Unsalted Butter: Adds richness and helps the shallots soften without burning.
Shallot: Offers a gentle onion flavor that’s not overpowering — dice finely for best results.
Garlic: Give it a good mince or grate to evenly spread that warm aroma.
Sweet Yellow Corn Kernels: Fresh or frozen, these are the star — look for plump, sweet kernels.
Heavy Cream: This is key for that silky texture and rich flavor.
Granulated Sugar: A small amount helps balance and brighten the natural sweetness.
Kosher Salt and Black Pepper: Essential seasonings to elevate the flavors.
Cayenne Pepper: Just a pinch adds a subtle heat without overpowering the dish.
Whole Milk: Mixed with flour, it helps thicken the creamed corn to perfection.
All-Purpose Flour: Combined with milk to create a smooth, creamy consistency.
Parmesan Cheese: Grated fresh gives the best nutty flavor and melts into the creaminess beautifully.
Chopped Parsley: For a fresh finishing touch and pop of green.

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 like to change this up depending on the season or what I have in the fridge — feel free to make it your own! The basics are so good, but a little tweak here and there can make it even more special.

Add Bacon: Crispy bacon bits stirred in at the end add a smoky crunch—my family loves this twist!
Use Different Cheeses: Swap Parmesan for aged cheddar or Gruyère for a different cheesy vibe.
Make it Vegan: I swapped butter for olive oil, used coconut cream, and nutritional yeast instead of Parmesan once, and it was surprisingly satisfying!
Spice it Up: Try smoked paprika or chipotle powder instead of cayenne for a smoky heat.

How to Make Creamed Corn with Parmesan Recipe

Step 1: Sauté Aromatics for Flavor

Start by melting butter over medium-high heat in a large skillet—cast iron works perfectly for even heat. Toss in the diced shallot and cook for about 2 minutes until they’re soft, translucent, and giving off that amazing fragrant aroma. Stir regularly so nothing browns too much or burns. This step sets the flavor foundation, so don’t rush it!

Step 2: Add Garlic and Corn

Next, add your grated or minced garlic and cook for another 30 seconds so it becomes fragrant but not bitter. Then toss in the corn kernels along with heavy cream, sugar, salt, black pepper, and a hint of cayenne pepper. Stir everything together and let it cook for about 2 minutes. This lets the flavors mingle and the cream start to warm up.

Step 3: Thicken with Milk and Flour

Whisk the milk and flour in a small bowl until smooth—this trick prevents lumps. Gradually pour this mixture into your skillet while stirring constantly. Cook for around 5 minutes, stirring regularly, until the creamed corn thickens and is heated through. If it feels too thin, just give it a little extra time; it will thicken up more.

Step 4: Stir in Parmesan and Final Seasoning

Once off the heat, fold in the Parmesan cheese so it melts smoothly into the mixture. Give it a final taste and adjust salt or pepper if needed. Garnish with plenty of chopped parsley and freshly cracked black pepper to brighten it all up. Serve immediately while it’s warm and creamy — you won’t believe how addictive this is!

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Pro Tips for Making Creamed Corn with Parmesan Recipe

Use Fresh Corn When Possible: Fresh corn really makes a difference in sweetness and texture, but frozen works in a pinch—just thaw and drain well.
Whisk Milk and Flour First: This helps you avoid clumps and ensures your creamed corn is perfectly smooth every time.
Don’t Skip the Parmesan: It melts into the sauce and adds a subtle nuttiness you won’t get from other cheeses.
Be Patient with Thickening: Keep stirring and give it time to reach your desired creaminess instead of adding extra thickener too soon.

How to Serve Creamed Corn with Parmesan Recipe

A white bowl filled with creamy corn, made of bright yellow corn kernels mixed in a smooth white sauce. The corn is sprinkled with small black pepper pieces and chopped green herbs on top, giving it a fresh look. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, with part of a small white dish holding green herbs visible at the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn with Parmesan, Creamed Corn with Parmesan, cheesy creamed corn, creamy corn side dish, Parmesan corn recipe

Garnishes

I always top mine with fresh chopped parsley because it adds a lovely pop of color and freshness that cuts through the richness. A little cracked black pepper on top adds a nice touch too. Sometimes I like to sprinkle extra Parmesan just before serving for the cheese lovers!

Side Dishes

This creamed corn pairs beautifully with grilled chicken, roasted pork, or even a juicy steak. I’ve also served it alongside a fresh green salad for something lighter and it balances the creamy richness perfectly.

Creative Ways to Present

For special occasions, I’ve spooned this creamed corn into small ramekins and topped each with a sprig of fresh thyme or chives. It makes every serving feel a bit more elegant and festive. I’ve even used it as a filling for savory crepes — a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When you reheat, stir it gently since the corn can thicken more as it cools.

Freezing

I’ve frozen creamed corn once or twice, but the texture changes a bit, becoming less creamy after thawing. If you want to freeze, do so in small portions and thaw gently in the fridge before reheating.

Reheating

Reheat over low heat on the stove, stirring often, and add a splash of milk or cream if it seems dry or too thick. This brings back lovely creaminess without scorching the dish.

FAQs

Can I use frozen corn instead of fresh in this Creamed Corn with Parmesan Recipe?

Absolutely! Frozen corn works well, especially when fresh isn’t in season. Just be sure to thaw and drain it thoroughly to avoid extra water in your creamed corn, which can make it less creamy.
How can I make this dish dairy-free?

You can swap butter for olive oil or vegan butter, use coconut or oat cream in place of heavy cream, and try nutritional yeast instead of Parmesan cheese to keep it rich and flavorful without dairy.
What if my creamed corn is too runny?

No worries! Just continue cooking it over low heat while stirring until it thickens to your liking. If needed, you can mix a little more flour and milk slurry and add gradually, but give it time first.
Can I prepare this recipe ahead of time?

You can make it up to a day in advance—just refrigerate and gently reheat before serving. Add a splash of milk while reheating to restore creamy texture.

Final Thoughts

This Creamed Corn with Parmesan Recipe holds a special place in my heart because it’s the kind of dish that feels like a warm hug on a plate—comforting, rich, and incredibly satisfying. Whether you’re making it for a simple family dinner or a special holiday spread, I promise you’ll love how it turns out. Give it a go, and I’m confident your kitchen and your taste buds will thank you!