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Kima

Creamed Corn

This homemade Creamed Corn is rich, buttery, and creamy with tender corn kernels, Parmesan, cream cheese, and a smooth savory sauce. It is an easy side dish for holidays, cookouts, BBQs, and family dinners.
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Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 10-ounce packages frozen corn kernels thawed
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons cream cheese
  • 2 tablespoons granulated sugar optional
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large Skillet or Saucepan
  • Whisk
  • Wooden spoon

Method
 

  1. Melt the butter in a large skillet or saucepan over medium heat.
  2. Add the thawed corn, heavy cream, optional sugar, salt, and black pepper. Stir to combine.
  3. In a separate bowl, whisk together the milk and flour until smooth and no lumps remain.
  4. Pour the milk and flour mixture into the corn and stir well.
  5. Add the grated Parmesan cheese and cream cheese. Stir until the cheeses melt into the sauce.
  6. Bring the mixture to a gentle simmer and cook for about 12 to 15 minutes, stirring occasionally, until the sauce comes to a light boil and thickens.
  7. Remove from the heat and serve hot.

Notes

Sugar is optional and can be omitted for a more savory creamed corn.
Serve hot for the best creamy texture.
This creamed corn works well as a side dish for summer cookouts, BBQs, holiday meals, and family dinners.