If you’re craving something creamy, comforting, and utterly delicious, you’ve got to try this Creamed Corn with Parmesan Recipe. It’s one of those dishes I come back to again and again, especially when I want a side that feels both fancy and cozy. Trust me, this recipe brings out the natural sweetness of corn with a luscious Parmesan twist that will have everyone asking for seconds.

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Why You’ll Love This Recipe

Simple Ingredients: You likely have everything you need already in your kitchen, which makes it easy to whip up on a whim.
Rich, Comforting Flavor: The Parmesan adds an irresistible savory depth that takes classic creamed corn to the next level.
Versatile Side Dish: Whether it’s a weeknight dinner or holiday feast, this pairs beautifully with so many mains.
Crowd-Pleaser: My family goes crazy for this, and I bet yours will too once they get a taste.

A white bowl filled with creamy yellow corn with small pieces of white cheese mixed in, creating a soft, thick texture. The surface is sprinkled with small black pepper flakes, adding contrast to the smooth creamy mixture. A vintage silver spoon rests inside the bowl, angled from the top right towards the center. The bowl sits on a white marbled surface, with a folded beige and blue striped cloth partially visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7 - Creamed Corn with Parmesan, Creamed Corn with Parmesan recipe, cheesy creamed corn side dish, easy creamed corn with Parmesan, savory creamed corn recipe

Ingredients You’ll Need

The combination of fresh corn, creamy milk, and nutty Parmesan is what makes this creamed corn recipe sing. Using thawed frozen corn works perfectly if fresh corn isn’t in season — plus, the flour and butter create that silky, thick sauce that clings to every kernel beautifully.

Flat lay of unsalted butter pat, a small mound of all-purpose flour on a white ceramic plate, a small white bowl filled with whole milk, a pile of fresh yellow corn kernels, a whole garlic clove, a small white bowl of sea salt, a small white bowl with freshly ground black pepper, and a small white bowl heaped with freshly grated Parmesan cheese, all arranged in perfect symmetry on simple white ceramic dishes 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 m7354615311229779997 - Creamed Corn with Parmesan, Creamed Corn with Parmesan recipe, cheesy creamed corn side dish, easy creamed corn with Parmesan, savory creamed corn recipe

Unsalted Butter: Using unsalted lets you control the saltiness better; plus, butter adds richness and smooth texture.
All-Purpose Flour: A little flour helps thicken the sauce so it’s luscious but not gluey.
Whole Milk: Gives you that creamy mouthfeel; full-fat milk is key here for richness.
Corn Kernels: Fresh is lovely when in season, but frozen works just as well—just thaw fully before starting.
Garlic Clove: Just a touch of grated garlic brightens the flavor without overpowering the sweetness.
Sea Salt: Enhances all the natural flavors; I go light at first and adjust at the end.
Freshly Ground Black Pepper: Adds a subtle heat and earthiness that balances the sweetness of corn.
Parmesan Cheese: Freshly grated Parmesan is a must here—it melts perfectly and adds that signature savory umami you’re craving.

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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

One of the things I love about this creamed corn with Parmesan recipe is how easily it adapts to your tastes and pantry. Feel free to tweak it to your liking—whether that means adding a little heat, swapping in cream, or making it dairy-free, you’ll find it quite forgiving.

Spicy Kick: I sometimes add a pinch of cayenne or a few chopped jalapeños when I want a little heat, and it really livens up the dish.
Herbs: Fresh thyme or chives stirred in at the end add a nice brightness, especially during spring and summer months.
Dairy-Free: You can use almond or oat milk and a dairy-free butter substitute, but reduce the Parmesan or use a vegan cheese alternative for similar creaminess.
Extra Creamy: Swap out some of the milk for heavy cream if you want to indulge a bit more.

How to Make Creamed Corn with Parmesan Recipe

Step 1: Make the Roux and Add Milk

Start by melting the butter in a large skillet over medium heat. Once it’s nicely melted and bubbling, whisk in the flour and cook for about a minute. This step cooks out the raw flour taste and forms the base for your creamy sauce. While whisking continuously, slowly pour in the milk, which helps keep the sauce silky without lumps. Then, reduce the heat to low and let it simmer gently, whisking occasionally for 5 to 10 minutes—watch for it to thicken up so it coats the back of a spoon. This is where the magic starts!

Step 2: Add Corn and Flavorings, Then Cook Low and Slow

Stir in the corn kernels along with the grated garlic, salt, and freshly ground pepper. I like to keep the heat low here to let the corn slowly soften and release its natural sweetness, thickening the mixture as it cooks. Stir occasionally for about 17 to 20 minutes. This low and slow approach means the flavors get to mingle and develop deeply without scorching anything.

Step 3: Melt in Parmesan and Finish

Once the corn mixture is thick and creamy, add the freshly grated Parmesan cheese and stir until it melts into the sauce. If it feels too thick, don’t hesitate to splash in a little more milk—one tablespoon at a time—until you reach your perfect creamy consistency. Taste and adjust the salt and pepper as needed, then it’s ready to serve.

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Pro Tips for Making Creamed Corn with Parmesan Recipe

Avoid Grainy Sauce: Make sure to whisk continuously when adding milk to the roux to prevent lumps in your sauce.
Choose Fresh Parmesan: Pre-grated cheese often contains anti-caking agents that can affect melting; freshly grated gives the best melt and flavor.
Low Heat is Your Friend: Cooking the corn gently prevents burning and helps the flavors blend beautifully without toughening the kernels.
Adjust Thickness Last: Add any extra milk only after cheese is melted so you can judge the final texture perfectly every time.

How to Serve Creamed Corn with Parmesan Recipe

Creamed Corn with Parmesan Recipe - Serving

Garnishes

I love finishing this creamed corn with a sprinkle of fresh chopped parsley or chives for a pop of color and fresh flavor. A little extra cracked black pepper on top just before serving helps highlight the savory notes beautifully.

Side Dishes

This creamed corn pairs wonderfully with roasted chicken, grilled steak, or even a simple pork chop. It’s such a versatile side that I often bring it to family dinners and potlucks—it feels both special and familiar.

Creative Ways to Present

For special occasions, I’ve served creamed corn in small ramekins topped with a crisp Parmesan tuile or even a bacon crisp on top for some crunch and smoky contrast. It’s a nice way to dress it up when you want to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. When stored properly, the creamed corn stays creamy and can be gently reheated without losing its charm.

Freezing

I’ve had success freezing creamed corn, but keep in mind it may slightly change the texture upon thawing. Freeze in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring often. Adding a splash of milk helps restore creaminess if the sauce thickens too much. Avoid microwaving too long at once to prevent curdling.

FAQs

Can I use frozen corn instead of fresh for this creamed corn with Parmesan recipe?

Absolutely! Frozen corn works wonderfully in this recipe. Just make sure to thaw it fully and drain any excess water before cooking to avoid watering down your creamy sauce.
Can I substitute Parmesan with another cheese?

While Parmesan gives the best flavor and melt, you can try Pecorino Romano for a sharper taste or aged Asiago. Just note that different cheeses melt differently and can alter the final texture.
Is this recipe suitable for dairy-free diets?

It can be adapted by using non-dairy milk substitutes and plant-based butter. For the cheese, opt for a vegan Parmesan alternative. The flavor will be different but still satisfying.
Can I make this creamed corn ahead of time?

Yes, this recipe reheats beautifully. Make it a day ahead, store it in the fridge, and warm gently when you’re ready to serve.
How do I avoid lumps when making the sauce?

Whisk the flour and butter mixture (roux) well before slowly adding cold milk in a steady stream while whisking continuously. This helps prevent lumps and creates a smooth creamy sauce.

Final Thoughts

This Creamed Corn with Parmesan Recipe really holds a special place in my heart because it’s simple yet so deeply satisfying. Whether you’re making a quick dinner or an elegant side for the holidays, it brings that perfect balance of creamy, sweet, and savory that’s hard to beat. I hope you enjoy making it as much as I do—once you try it, it might just become your go-to side too!

Creamed Corn with Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 106 reviews

Author: Mia
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: Serves 4 to 6
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This creamy and comforting creamed corn recipe is perfect as a side dish for any meal. Made with fresh or frozen corn, butter, milk, and Parmesan cheese, it offers a rich and buttery flavor with a smooth, luscious texture. The gradual cooking process thickens the milk mixture to coat the corn tenderly, while garlic and fresh pepper add a subtle depth of flavor. Ideal for holiday dinners or everyday meals, this recipe is easy to prepare and sure to please the whole family.

Ingredients

2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, plus more as needed
2 (10-ounce) packages frozen corn kernels, thawed, or 3½ cups fresh corn kernels (from about 5 ears)
1 garlic clove, grated
¾ teaspoon sea salt
Freshly ground black pepper, to taste
½ cup freshly grated Parmesan cheese

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Instructions

Melt the butter: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until fully melted and beginning to foam.
Create roux and add milk: Add 1 tablespoon of all-purpose flour to the melted butter and cook, stirring constantly, for 1 minute to remove the raw flour taste. While continuously whisking, slowly pour in 2 cups of whole milk to prevent lumps from forming.
Simmer to thicken: Reduce heat to low and let the mixture simmer gently for 5 to 10 minutes, whisking occasionally, until it thickens enough to coat the back of a spoon.
Add corn and seasonings: Stir in the thawed or fresh corn kernels, grated garlic clove, ¾ teaspoon sea salt, and several grinds of freshly ground black pepper. Continue cooking, stirring occasionally, for 17 to 20 minutes until the mixture further thickens and the corn is tender.
Incorporate Parmesan cheese: Add ½ cup freshly grated Parmesan cheese and stir until it melts completely, enriching the creaminess and flavor of the dish.
Adjust consistency and seasoning: If the creamed corn becomes too thick, add additional milk one tablespoon at a time until the desired consistency is achieved. Taste and adjust salt and pepper as needed.
Serve warm: Once ready, serve the creamed corn warm as a flavorful side dish to complement your meal.

Notes

For a lighter version, substitute whole milk with 2% or skim milk, though the texture will be less rich.
You can use fresh corn kernels from about 5 ears if available for a sweeter, fresher flavor.
To enhance the dish, consider adding a pinch of cayenne pepper or smoked paprika for subtle heat and smokiness.
Make sure to whisk the roux and milk mixture continuously to avoid lumps or scorching.
This dish pairs wonderfully with roasted meats, grilled chicken, or as part of a holiday feast.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.