Homemade Creamed Corn

This homemade Creamed Corn with fresh Parmesan cheese is a perfect old fashioned corn side dish that adds a colorful and rich flavor to any of your main dish meals.

Indulgent and delicious, you cannot go wrong with this mouthwatering corn side dish as your next favorite way to enjoy this buttery veggie smothered in Parmesan cheese.

Ingredients

Here is a brief list of some of the most important homemade cream corn ingredients you need. Please refer to the full printable recipe at the bottom of the recipe for measurements. 

• Frozen corn kernels – Bagged frozen corn works best for this recipe because it holds its shape and doesn’t have the same moisture content as canned corn. However, cans of corn work fine if that is all you have. Just be sure to remove all traces of excess moisture the best you can. 
• Half and Half – Half and Half works perfectly for the right amount of flavor and texture. 
• Salt & black pepper – You cannot have corn without seasoning, and salt and black pepper go great. Feel free to be generous. 
• Granulated sugar – Homemade creamed corn has a bit of sweetness, so use plain white granulated sugar. 
• Shredded Parmesan cheese – Use freshly grated Parmesan cheese for the perfect amount of sweetness and create the perfect side dish!
• Fresh parsley (optional) for serving – Parsley leaves make not only a beautiful color splash with all the yellow but taste great. Other topping ideas if you are serving holiday meal are below.

How to make Homemade Creamed Corn

No crockpot or canned corn is needed to make this perfectly delicious homemade cream corn. I’m not too fond of the overly soupy corn that falls out of a can on Thanksgiving (or any) night of the week.

Learn how to make your creamy corn recipe to serve up a delicious side dish recipe tonight!

1. Add frozen but thawed corn, Half and Half, salt, sugar, butter, and pepper to a large skillet.
2. Mix milk and flour in a small bowl and add frothy mixture to the homemade cream corn mixture.
3. On medium heat, cook until bubbling, stirring frequently.
4. Reduce heat to medium-low, continue to heat/boil, and frequently stir until the cream-style corn mixture is thickened. This doesn’t take long, typically under five min.Feel free to lower heat if it starts to bubble.

5. Once the liquid has been reduced and corn becomes more of a cream, you can remove it from heat, add Parmesan cheese, and stir.
6. Parmesan will melt into the mixture, stir well to make sure all corn is covered in that cheesy goodness.
7. Serve this corn side with fresh parsley or one of the topping suggestions below.
8. Also, a little sprinkle of paprika for color or a little cayenne for some heat is delicious.

Can you use Heavy Whipping Cream instead of Half and Half?

You can! Half and Half are equal parts milk and heavy cream, while heavy cream itself is just that. If you prefer a richer flavor, you can use only heavy cream instead or look below at adding creamed cheese to this recipe.

Can you use Canned Corn instead of Frozen Corn?

I prefer frozen corn, but you can use canned corn (drain it) in this recipe.

You can also use fresh pressure cooked corn on the cob corn as well. Just make sure your corn is tender and cooked all the way through so you do not break a tooth on your bite!

Remember, different kinds of corn will change how long you cook, and this creamed corn recipe is based on cooked corn and not raw corn cob.

What kind of Toppings for Creamed Corn?

Want to dial up your corn side dish? Serve this creamy corn with bites of bacon, bread crumb topping like Panko, chives, fresh additional Parmesan cheese, shredded cheese, diced jalapenos, or a little bit of crackle pepper.

Another idea is the crunchy onions often used in green bean casserole!

If you need a little color, you can top with parsley (as shown) or even dash paprika, which puts a pretty read sprinkling like a deviled egg.