Description

Homemade Parmesan Creamed Corn is a rich, buttery, and flavorful side dish that elevates any meal. Made with frozen corn, creamy half and half, and savory Parmesan cheese, this quick and delicious recipe offers a perfect balance of sweetness and creaminess. It’s a comforting vegetable side that’s easy to prepare and sure to become a family favorite.

Ingredients

Scale

Corn Mixture

16 oz. frozen corn
1/2 cup half and half
1/2 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
Dash of cracked black pepper

Thickening Mix

1/2 cup milk
1 tablespoon flour

Cheese

1/4 cup shredded Parmesan cheese

Optional Garnish

Fresh parsley for serving

Cook Mode Prevent your screen from going dark

Instructions

Add Ingredients to Skillet: In a large cast iron skillet, combine the frozen corn, half and half, salt, sugar, butter, and cracked black pepper. This sets the base for your creamy corn mixture.
Mix Milk and Flour: In a separate bowl, whisk together the milk and flour until smooth. Pour this mixture into the skillet with the corn to help thicken the sauce as it cooks.
Cook to Bubbling: Place the skillet over medium heat and cook the corn mixture until it begins to bubble, stirring frequently to prevent sticking and ensure even cooking.
Simmer and Thicken: Reduce the heat to medium-low and continue to cook, stirring frequently. Allow the mixture to thicken, which typically takes about 5 minutes. If it doesn’t thicken enough, lower the heat further and keep stirring for a few more minutes.
Add Parmesan Cheese: Remove the skillet from heat and immediately stir in the shredded Parmesan cheese until it melts completely and blends smoothly into the creamy corn.
Serve: Dish out the creamed corn and garnish with fresh parsley or your choice of toppings such as bacon bits, panko breadcrumbs, chives, or additional Parmesan cheese.

Notes

For a thicker casserole, mix cornstarch with water and add a tablespoon at a time to the skillet until desired consistency is reached.
To lighten the dish, substitute 1% milk for the half and half, but be aware the sauce might be thinner and may need additional thickening.
For an even richer creamed corn, replace the milk and flour mixture with half a bar of cream cheese or use heavy whipping cream instead.
Try other cheeses like asiago or romano in place of Parmesan to vary the flavor.
Enhance your creamed corn with toppings such as bacon bits, panko breadcrumbs, chives, shredded cheese, diced jalapenos, or extra cracked pepper.