If you’re craving a comforting dish that’s creamy, cheesy, and downright addictive, then you’re in for a treat with this Creamed Corn with Parmesan Recipe. I absolutely love how this turns out silky-smooth with just the right balance of sweetness from the corn and a nutty depth from the Parmesan. Whether it’s a cozy weeknight side or a holiday must-have, this recipe never fails to impress.

🤍

Why You’ll Love This Recipe

Rich and Creamy Texture: The creamy base made with butter, flour, and milk gives this dish that dreamy, velvety mouthfeel you’ll crave.
Simple Ingredients: You probably have everything on hand already, making it an easy go-to side dish.
Flavor-Packed: The Parmesan adds a sharp, savory note that perfectly complements the natural sweetness of the corn.
Versatile and Crowd-Pleasing: It’s a hit at family dinners, potlucks, and holiday tables alike.

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, creamy corn side dish, cheesy corn recipe, Parmesan corn recipe, easy savory corn dish

Ingredients You’ll Need

For this creamed corn, the ingredients combine beautifully to give a rich yet fresh flavor. I always recommend using fresh corn if possible for extra sweetness, but thawed frozen corn works wonders when fresh isn’t in season.

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, creamy corn side dish, cheesy corn recipe, Parmesan corn recipe, easy savory corn dish

Unsalted butter: This adds rich flavor without extra salt, so you control the seasoning perfectly.
All-purpose flour: It’s the magic that thickens the milk into a creamy base.
Whole milk: Gives a lovely creaminess; you can add a little more if it gets too thick.
Frozen or fresh corn kernels: Fresh is best when in season, but frozen is just as tasty and super convenient.
Garlic clove: Grated garlic gives just the right subtle kick, enhancing the overall flavor.
Sea salt: Brings out the sweetness in the corn and balances the cheese.
Freshly ground black pepper: Adds a little warmth — fresh is key here for the best aroma.
Parmesan cheese: I use freshly grated Parmesan for that deep umami and melt-in-your-mouth feel.

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 most about this Creamed Corn with Parmesan Recipe is how easy it is to tweak depending on your taste or what’s in the pantry. Whether you want to add a smoky twist or make it a little lighter, there’s lots of room to play here.

Add a touch of heat: Try stirring in some diced jalapeño or a pinch of cayenne — my family loves the subtle kick it adds.
Make it herbaceous: Fresh thyme or chives sprinkled on top take the flavor up a notch and add a nice pop of color.
Swap dairy: For a lighter option, I sometimes use half-and-half or a mix of milk and cream cheese instead of all milk.
Make it vegan-friendly: Use plant-based butter and milk, and swap Parmesan for nutritional yeast for umami flavor.

How to Make Creamed Corn with Parmesan Recipe

Step 1: Get Your Cream Base Ready

Start by melting the butter in a large skillet over medium heat. Once it’s bubbly and melted, add the flour and cook, stirring constantly, for about a minute. This cooks out the raw flour taste and creates a roux that will thicken your milk. Slowly whisk in the milk to avoid lumps, and bring it down to low heat to simmer. You’re looking for the sauce to thicken enough to coat the back of a spoon — usually takes about 5 to 10 minutes. Patience here really pays off with that luscious texture.

Step 2: Stir in the Corn and Seasonings

Add the thawed or fresh corn kernels, grated garlic, salt, and freshly ground pepper to your thickened milk base. Cook this mixture on low heat, stirring occasionally, for about 17 to 20 minutes. This step is where the flavors really meld together and the corn softens slightly without losing its pop. I love that you can watch it thicken as it cooks — but remember to stir gently to prevent sticking.

Step 3: Finish with Parmesan and Adjust Consistency

Turn off the heat and stir in the freshly grated Parmesan cheese until it melts into the creamed corn, enriching it with that wonderful umami and cheesy goodness. If your creamed corn feels too thick (which happens sometimes based on the corn’s moisture), just add a splash of milk, one tablespoon at a time, until it reaches the perfect creamy consistency you love. Give it a quick taste, adjust salt and pepper, and you’re ready to serve!

👨‍🍳

Pro Tips for Making Creamed Corn with Parmesan Recipe

Use Fresh Corn When Possible: It truly makes a difference in sweetness and texture, especially during summer months.
Grate Parmesan Fresh: Pre-grated cheese won’t melt as smoothly and can make your creamed corn grainy.
Don’t Rush the Roux: Cooking the butter and flour properly ensures a silky sauce without a raw flour taste.
Watch the Thickness: Add milk gradually if it gets too thick; it’s easier than trying to fix a sauce that’s too runny.

How to Serve Creamed Corn with Parmesan Recipe

Creamed Corn with Parmesan Recipe - Serving

Garnishes

I like topping creamed corn with a sprinkle of fresh chives or chopped parsley for a bright herbal note and a pop of color. A small drizzle of good-quality olive oil or a few crispy fried shallots add wonderful texture contrast and a bit of indulgence.

Side Dishes

This creamed corn pairs beautifully with grilled meats like garlic steak or herb-roasted chicken. I also love serving it alongside mashed potatoes or a crisp green salad for a perfect balance of creamy and fresh.

Creative Ways to Present

For special occasions, I’ve served this creamed corn in individual ramekins topped with a little extra Parmesan and broiled until golden and bubbly on top — it always wows guests! You can also spoon it into hollowed-out mini pumpkins or sweet peppers for a charming seasonal presentation.

Make Ahead and Storage

Storing Leftovers

I store any leftover creamed corn in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but be aware the texture will thicken further as it cools.

Freezing

I’ve frozen creamed corn a few times and it reheats well, but the texture can get a little grainy because of the milk. If you plan to freeze, try using a bit more milk or cream when reheating to help bring back the creaminess.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently. Adding a splash of milk while warming helps restore the silky texture. Avoid microwaving too aggressively to keep the smooth consistency intact.

FAQs

Can I use frozen corn for this Creamed Corn with Parmesan Recipe?

Absolutely! Frozen corn works beautifully and is a great option when fresh corn isn’t in season. Just thaw it completely and drain any excess water before adding it to the dish to avoid watery creamed corn.
What can I substitute for Parmesan cheese?

If you don’t have Parmesan, Pecorino Romano is a good salty alternative. For a milder flavor, you could use Asiago or even a sharp white cheddar, though Parmesan’s umami is pretty unique. Nutritional yeast works for a vegan version!
How do I make this recipe dairy-free?

Replace the butter with vegan butter or olive oil, use your favorite plant-based milk (like oat or almond), and swap Parmesan with nutritional yeast or a vegan cheese alternative to keep that cheesy flavor.
Can I prepare this creamed corn ahead of time?

Yes! You can make it a day ahead and gently reheat on the stove. Just add a little extra milk while reheating if it thickens too much. This makes it perfect for holiday meals when you want to get a head start.

Final Thoughts

Honestly, this Creamed Corn with Parmesan Recipe is one of those dishes that feels like a warm hug on a plate. I’ve shared it countless times with friends and family, and it always disappears fast. It strikes the perfect balance of creamy, cheesy, and sweet without being heavy, and it’s such a straightforward recipe you’ll feel confident making it again and again. Give it a try—I promise it’ll become your new favorite side!

Creamed Corn with Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 83 reviews

Author: Bertha
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

Creamed Corn is a rich and comforting side dish featuring tender corn kernels cooked in a silky, cheesy sauce made with butter, flour, milk, and Parmesan cheese. This classic recipe offers a creamy texture enhanced with a subtle garlic flavor, perfect for pairing with your favorite main courses.

Ingredients

Base

2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, plus more as needed

Corn Mixture

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

Cook Mode Prevent your screen from going dark

Instructions

Melt and Make Roux: Melt the butter in a large skillet over medium heat. Add the flour and cook, stirring constantly, for 1 minute to form a roux that will thicken your sauce.
Add Milk and Thicken Sauce: While whisking continuously, slowly pour in the milk to prevent lumps. Reduce the heat to low and simmer gently, whisking occasionally, for 5 to 10 minutes until the sauce thickens enough to coat the back of a spoon.
Incorporate Corn and Seasonings: Stir in the corn kernels, grated garlic, sea salt, and freshly ground black pepper. Cook the mixture on low heat, stirring occasionally for 17 to 20 minutes, allowing it to thicken further and the flavors to meld.
Finish with Cheese and Adjust Consistency: Add the grated Parmesan cheese and stir until melted and fully incorporated. If the creamed corn is too thick, gradually add more milk, one tablespoon at a time, until you reach the desired creamy consistency.
Season and Serve: Taste and adjust salt and pepper as needed. Serve warm as a delicious, comforting side dish.

Notes

Use fresh corn for a sweeter, more vibrant flavor, or frozen corn for convenience.
Adjust the thickness by adding milk gradually to suit personal preferences.
Parmesan cheese can be substituted with other hard cheeses like Pecorino Romano for a different flavor profile.
For a richer taste, consider adding a splash of heavy cream in place of some milk.
This dish pairs well with roasted meats, barbecue, or holiday meals.