Creamed Corn with Parmesan Cheese

Easy homemade Creamed Corn with Parmesan Cheese is a perfect comfort food side dish for any meal! Skip canned and make your own at home! 

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Shopping list:

• frozen corn kernels
• heavy whipping cream
• butter
• salt
• black pepper
• cornstarch
• whole milk
• freshly grated parmesan cheese
• dried dill

If you're looking for an easy side dish for any meal, give this tasty homemade creamed corn a try! 

This creamed corn is so much better than the store bought canned stuff! It's great served as a side for the holidays, with some bbq in the summer or with your favorite protein any day of the week. We love to serve it with these Fried Chicken Cutlets!

It's simple to make with easy ingredients and the flavor is so good with the freshly grated parmesan and dill. The recipe is basic, but there are so many ways to jazz it up too!

Corn is so affordable and kid friendly! If you want some more corn recipes, try this Mexican Street Corn Salad or Black Bean and Corn Salsa!

Keep scrolling for the full printable recipe 💙

You can add or substitute with these ingredients:

• use fresh corn cut from the cob instead of frozen
• add crushed red pepper flakes
• use fresh dill instead of dried
• use fresh chopped basil or parsley instead of dill
• add garlic powder or fresh minced garlic
• use roasted corn instead of regular
• add finely diced jalapeno

Recipe tips:

• Refrigerate leftovers in an airtight container for up to three days.

• I always recommend to use freshly grated cheese for better melting and flavor.

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Creamed Corn with Parmesan Cheese

Ingredients

• 1 - 12 ounce bag frozen corn kernels, thawed and drained
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 1/2 cup whole milk
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon dried dill

Instructions

1. Add corn, heavy cream, and butter to a pot over medium heat.
2. In a bowl, whisk together the salt, pepper, cornstarch, and milk.
3. Pour into the pot with the corn and bring to a low boil. Stir often until the mixture starts to coat the back of the spoon, about 10-12 minutes.
4. Add the parmesan and dill and stir until combined and creamy. Serve topped with additional dill and parmesan cheese, optional.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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