Description
This Parmesan Creamed Corn recipe offers a rich and creamy side dish featuring tender cooked corn enveloped in a luscious Parmesan cheese sauce. Ready in just 20 minutes, it combines butter, cream, and a touch of sugar for sweetness, finished under the broiler for a golden, bubbly top. Perfect to accompany a variety of meals with comforting, cheesy goodness.
Ingredients
Scale
Vegetables
- 1 (16 ounce) bag frozen corn
Dairy
- 1 Tablespoon butter
- ½ cup heavy cream
- 2 Tablespoons milk
- ¼ cup freshly grated Parmesan cheese
Other
- 1 Tablespoon all-purpose flour
- 1 Tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the corn: Cook frozen corn according to the package directions, preferably using the microwaveable bags for convenience. Once cooked, set the corn aside.
- Make the cream sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook until the mixture is bubbly, about 1 minute, to form a roux. Gradually whisk in the heavy cream and milk, stirring constantly until the sauce thickens slightly. Reduce the heat to low.
- Season and combine: Stir in the sugar, salt, and pepper into the sauce. Add the cooked corn to the sauce and mix well to combine the flavors thoroughly.
- Broil with Parmesan topping: Preheat the oven broiler to low. Transfer the creamed corn mixture into a small greased casserole or baking dish that is safe for broiling. Evenly sprinkle the freshly grated Parmesan cheese over the top. Place under the broiler and cook until the top is hot, bubbly, and golden brown, watching carefully to prevent burning.
- Serve: Remove from the oven and serve warm as a delicious, creamy side dish that complements many meals.
Notes
- Using microwavable frozen corn bags simplifies preparation and saves time.
- Watch the broiler closely as the cheese topping can brown quickly.
- Adjust seasoning to taste, especially salt and pepper, after combining.
- This dish pairs beautifully with grilled meats or roasted poultry.
- For a lighter version, you can substitute milk for cream but expect a less rich sauce.
