The BEST Creamed Corn
Sweet corn simmered into a thick, cheesy, parmesan-flecked sauce — the side dish our kids reliably go back for seconds on.
- Prep Time
- 10 min
- Cook Time
- 12 min
- Total Time
- 22 min
- Servings
- 6 servings
Everybody says their recipe is the best, and honestly, they're usually right about their own kitchen. This is the one our family swears by, and when the kids go out of their way for second helpings, that's all the proof I need.
I'd nearly forgotten how good this was until I was flipping through old recipes one day and remembered I hadn't made it in ages. It's quick, it's ridiculously good, and it disappears fast whenever we have guests over for dinner.
Ingredients
- 2 tablespoons butter
- 1 tablespoon gluten-free all-purpose flour
- 12 oz. frozen corn kernels, thawed
- 1 cup half and half
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 cup freshly grated parmesan cheese
Instructions
- 1Melt the butter in a skillet over medium heat. Whisk in the flour and cook for about 1 minute.
- 2Add the corn and half and half to the skillet. Cook, stirring, over medium heat until the mixture thickens and the corn is cooked through, about 10 minutes.
- 3Stir in the salt, sugar, and pepper.
- 4Remove from heat and stir in the parmesan cheese until melted. Serve hot.
Storage & Reheating
Freezer instructions: double the batch and spoon into freezer-safe containers. Freeze for up to 3 months, thaw overnight in the fridge, and reheat in the microwave until hot.
