Scraping corn cobs after cutting kernels releases the starchy 'milk' that thickens this dish—no flour needed in grandma's original 1950s version.
Creamed Corn
This easy Creamed Corn can be made in 5 minutes! This delicious side dish is so easy!
Prep
5
min
Cook
5
min
Serves
6
people
Level
beginner
The Story
American creamed corn owes a sneaky debt to French culinary technique, specifically the roux-based béchamel that Louisiana chefs absorbed from 18th-century French settlers in New Orleans—swap the usual cheese sauce destination for sweet corn, and suddenly a Burgundy kitchen trick becomes the Midwest's favorite Thanksgiving sidekick, proving the French have been secretly feeding America for three centuries without anyone saying merci.
Regional Twist
Down in Charleston, South Carolina, cooks ditch the Parmesan entirely and stir in sharp white cheddar instead, then finish with a scattering of crispy bacon bits, turning this humble corn situation into something your arteries will remember fondly for weeks.
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 5 cups frozen corn, thawed, (about 24 ounces)
- pepper to taste, (I use about 1/2 teaspoon)
🥛Dairy & Eggs(4)
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup whole milk
🫙Pantry Staples(2)
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
🧂Spices & Seasonings(1)
- 1 teaspoon kosher salt
Nutrition (per serving)
Calories
382
Protein
7g
Carbs
35g
Fat
26g
👨🍳 Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and cook for one minute.
- 2
Slowly whisk in the cream, milk, and sugar. Add the salt and pepper. Cook for 2-3 minutes or until thickened. Stir in the corn and Parmesan cheese. Serve immediately or keep warm in a slow cooker. Top with some fresh herbs for color.
💡 Pro Tips
- ✓Cook your butter-flour roux for exactly 1 minute at medium heat to eliminate raw flour taste without browning; prolonged cooking above 1 minute creates a darker roux that reduces thickening power by 10-15% per additional minute.timing1 minute at medium heat
- ✓Whisk cream and milk together cold before adding to the roux, then pour slowly while whisking constantly; this prevents lumps by allowing starch granules to hydrate evenly rather than clumping when exposed to hot liquid simultaneously.techniqueCold liquid addition with continuous whisking
- ✓Thaw your frozen corn completely and drain excess liquid (drain 2-3 tablespoons per cup of corn) before adding; residual ice water dilutes the sauce and requires an additional 1-2 minutes cooking time to reach target consistency.ingredient2-3 tablespoons liquid per cup of corn
- ✓Add Parmesan cheese off-heat after the sauce thickens; cooking cheese above 165°F causes casein proteins to clump and separate, creating graininess instead of silky emulsion.techniqueAdd below 165°F
- ✓Use a 1:1 butter-to-flour ratio (1/4 cup each) to achieve a beurre manié that produces approximately 2 cups sauce thickened to medium consistency; this creates a slurry with 50% fat that yields optimal starch gelatinization.ingredient1:1 ratio (equal weights)
Share this recipe
Prep
5
min
Cook
5
min
Serves
6
people
Level
beginner
Share this recipe
Scraping corn cobs after cutting kernels releases the starchy 'milk' that thickens this dish—no flour needed in grandma's original 1950s version.
Creamed Corn
This easy Creamed Corn can be made in 5 minutes! This delicious side dish is so easy!
The Story
American creamed corn owes a sneaky debt to French culinary technique, specifically the roux-based béchamel that Louisiana chefs absorbed from 18th-century French settlers in New Orleans—swap the usual cheese sauce destination for sweet corn, and suddenly a Burgundy kitchen trick becomes the Midwest's favorite Thanksgiving sidekick, proving the French have been secretly feeding America for three centuries without anyone saying merci.
Regional Twist
Down in Charleston, South Carolina, cooks ditch the Parmesan entirely and stir in sharp white cheddar instead, then finish with a scattering of crispy bacon bits, turning this humble corn situation into something your arteries will remember fondly for weeks.
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 5 cups frozen corn, thawed, (about 24 ounces)
- pepper to taste, (I use about 1/2 teaspoon)
🥛Dairy & Eggs(4)
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup whole milk
🫙Pantry Staples(2)
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
🧂Spices & Seasonings(1)
- 1 teaspoon kosher salt
Nutrition (per serving)
Calories
382
Protein
7g
Carbs
35g
Fat
26g
👨🍳 Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and cook for one minute.
- 2
Slowly whisk in the cream, milk, and sugar. Add the salt and pepper. Cook for 2-3 minutes or until thickened. Stir in the corn and Parmesan cheese. Serve immediately or keep warm in a slow cooker. Top with some fresh herbs for color.
💡 Pro Tips
- ✓Cook your butter-flour roux for exactly 1 minute at medium heat to eliminate raw flour taste without browning; prolonged cooking above 1 minute creates a darker roux that reduces thickening power by 10-15% per additional minute.timing1 minute at medium heat
- ✓Whisk cream and milk together cold before adding to the roux, then pour slowly while whisking constantly; this prevents lumps by allowing starch granules to hydrate evenly rather than clumping when exposed to hot liquid simultaneously.techniqueCold liquid addition with continuous whisking
- ✓Thaw your frozen corn completely and drain excess liquid (drain 2-3 tablespoons per cup of corn) before adding; residual ice water dilutes the sauce and requires an additional 1-2 minutes cooking time to reach target consistency.ingredient2-3 tablespoons liquid per cup of corn
- ✓Add Parmesan cheese off-heat after the sauce thickens; cooking cheese above 165°F causes casein proteins to clump and separate, creating graininess instead of silky emulsion.techniqueAdd below 165°F
- ✓Use a 1:1 butter-to-flour ratio (1/4 cup each) to achieve a beurre manié that produces approximately 2 cups sauce thickened to medium consistency; this creates a slurry with 50% fat that yields optimal starch gelatinization.ingredient1:1 ratio (equal weights)