Home > Side Dishes > The Best Creamed Corn EVER! The Best Creamed Corn EVER! October 22, 2022 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This is our favorite Creamed Corn recipe, complete with loads of sweet corn, smoky bacon, and the best savory Parmesan cream sauce. Love corn recipes? Us too! Be sure to try our Roasted Corn Salad, Elote, or viral Mexican Street Corn Pasta Salad! What Is Creamed Corn? Canned creamed corn (which is also called cream-style corn) doesn’t have any actual cream in it. It gets its name because half of the fresh corn kernels are pureed (or “creamed”) and the rest is left whole. The two are mixed together to create a creamed corn canned product. (Try some of our recipes using canned creamed corn: Chicken Corn Chowder, Creamed Corn Casserole, and Corn Pasta.) Our Creamed Corn recipe strays quite a bit from what you’d find in the can of creamed corn. Instead, this recipe contains sautéed corn in a cream-based, Parmesan-spiked sauce. This irresistible side dish is favorite for any warm-weather meal or potluck/party, but it’s not just for the summer. It’s a great addition to your holiday table! Especially since this recipe calls for frozen corn–so it can be made even when fresh corn isn’t available. I made this side dish for our Thanksgiving dinner last year and my dad loved it so much it told me Thanksgiving wouldn’t be the same without my “famous creamed corn recipe” at the table-ha! Creamed Corn Ingredients Bacon. Any bacon will work here, so if you have a favorite type of bacon use that! If you like crispy bacon opt for thinner slices and if you want some chew go for the thicker cuts. Yellow onion. We slightly caramelize the onions in oil and the bacon drippings, which delivers an incredible flavor and depth to the recipe. Be sure to finely dice the onion so it’s a complementary background flavor add. Frozen corn. To make sure you can use this recipe year round (trust me–you’ll want to!) we use frozen corn. Besides, frozen corn is about as close as you can get to buying corn on the cob during the season. (It’s typically flash frozen when harvested.) Butter and flour. We use these two ingredients to thicken the cream sauce surrounding the corn and bacon. Ingredients, Continued Milk. This recipe is intended to be an indulgent side dish and we rely on whole milk to get that richness and thickness. You can also make Creamed Corn with half and half or cream for an even richer side dish, but it is thicker and might need a bit more liquid to thin it down. Parmesan cheese. The cheese adds the perfect finishing touch and seasoning. Be sure to grab a block of Parmesan cheese and finely grate it so it melts nicely into the creamed corn, rather than using the prepared cheese in a can. Sugar. Add this ingredient slowly and to taste. The amount you add can vary, depending on how sweet the corn is. Salt and Pepper. No fancy spices needed, but you’ll be amazed how much these two unassuming ingredients bring everything to life! QUICK TIP If you’re looking to add even more flavor to this traditional recipe, try adding some fresh herbs. We like fresh flat-leaf parsley, thyme, or basil best depending on the season (basil for summer, thyme for fall/winter, and parsley any time of the year!). How To Make Creamed Corn Sauté bacon and onion. Dice up the bacon then sauté it in olive oil with finely diced onions. The bacon will brown nicely while the onions slightly caramelize. Add in corn and season. Add frozen corn (straight from the freezer) and season to taste. Add in some butter and sauté until corn is warmed through and butter is melted. Mix through flour next which will help thicken the mixture. Add milk! Pour in the milk and sugar and simmer until nicely thickened. Remove from heat, stir through the cheese and serve while the corn is hot. Creamed Corn Recipe Tips Fully brown the bacon before adding the corn. With all the liquid the corn introduces, the bacon doesn’t crisp up further. Add more milk if needed. If the sauce thickens too much (on the heat too long), you may need to add another splash of milk to loosen the sauce. (Add slowly– we don’t want corn drowning in cream, but rather nicely creamed in an even ratio of corn to sauce). Add salt slowly and to taste. Depending on how salty the bacon and Parmesan are, you may want less (or more) salt. Adding gradually until flavors come to life! What To Eat With Creamed Corn We typically serve this alongside a meat main (like Pulled Pork, Grilled Chicken, a Flat Iron Steak, or Blackened Chicken) with a big Garden Salad or Roasted Vegetables. For a summer BBQ serve alongside this Burger Recipe, Veggie Burger, Chicken Burger. Add to your Thanksgiving or Christmas table along with Crockpot Turkey Breast, Sweet Potato Casserole, Thanksgiving Salad or Winter Salad, Thanksgiving Dressing, and the best, no-knead Dinner Rolls. Add to your Easter spread along with this Deviled Egg Recipe, Asparagus Salad, Roasted Asparagus, Cobb Salad, and these easy Drop Biscuits. More recipes with Corn: Corn Soup: velvety smooth and luscious Corn and Sausage Pasta: a little spicy and a whole lotta tasty Corn Casserole: another holiday favorite Corn Salsa: another take on a Mexican-style favorite Corn Chowder Pot Pie: comfort food at its best FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamed Corn 5 from 1 vote - Review this recipe This is our favorite Creamed Corn recipe, complete with loads of sweet corn, smoky bacon, and the best savory Parmesan cream sauce. SAVE TO RECIPE BOX Print Recipe Creamed Corn 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This is our favorite Creamed Corn recipe, complete with loads of sweet corn, smoky bacon, and the best savory Parmesan cream sauce. Course Appetizer, Side Dish Cuisine American, thanksgiving, Vegetarian Keyword Creamed Corn, Creamed Corn recipe Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 6 -8, as a side Chelsea Lords Calories 276kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 1 tablespoon olive oil▢ 3 slices (3 oz.) bacon, diced▢ 1/2 cup finely diced yellow onion▢ 20 oz. frozen corn (4-1/4 cups)▢ 2 tablespoons unsalted butter▢ Fine sea salt & pepper▢ 2 tablespoons all-purpose, white flour▢ 1 cup whole milk▢ 2 tablespoons white, granulated sugar (or to taste)▢ 1/4 cup freshly grated Parmesan cheese, plus more for topping▢ Optional: fresh herbs for topping (like parsley, thyme, or basil--depending on the season!)US - Metric USMetric InstructionsPREP: Dice the bacon and onion before starting.BACON: Add olive oil to a large (10 or 2-inch) pan and set to medium heat. Add in the diced bacon and onion. Cook for 5-7 minutes, stirring occasionally at first and more frequently at the end, until bacon is browned and onions are tender. (Bacon won't brown much more past this point so fully cook it here). CORN: Add in the frozen corn, 2 tbsp. butter, and seasoning to taste (I add 1 tsp salt & 1/4 tsp pepper--See Note 2). Reduce heat to medium low. Cook, stirring frequently until corn is heated through and butter is melted, 3-5 minutes. CREAM SAUCE: Sprinkle 2 tbsp flour on top of corn and cook, stirring constantly, for 1 minute. Reduce heat to low and add in milk and sugar (See Note 3). Stir, scraping bottom of the pan, until cream thickens, about 1 minute (Note 4). As soon as it thickens, remove from heat. Sprinkle Parmesan cheese on top and gently stir through to melt. Taste for seasonings, adding more if needed. If desired, sprinkle in fresh herbs. SERVE: If desired, add another sprinkle of Parmesan. Enjoy warm! Video Recipe NotesNote 1: Parmesan cheese: Packaged grated Parmesan (in the can) is very salty and won't melt as nicely in this recipe. We highly recommend grating a block of Parmesan cheese on a microplane or the small holes of the grater for ultra-fine cheese shreds. Note 2: Salt: Depending on how salty the bacon and Parmesan are, you may want less (or more) salt. Add gradually, tasting, until flavors come to life! Note 3: Sugar: Add this ingredient slowly and to taste. The amount you add can vary, depending on how sweet the corn you are using is. Note 4: Thin the sauce: If the sauce thickens too much (on the heat too long), you may need to add another splash of milk to loosen the sauce. (Add slowly-- we don't want corn drowning in cream, but rather nicely creamed in an even ratio of corn to sauce). Nutrition FactsServing: 1serving | Calories: 276kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 394mg | Fiber: 3g | Sugar: 7g | Vitamin A: 224IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
