In a medium saucepan over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
Whisk together the milk and flour until smooth. Pour into the corn mixture. Cook, stirring frequently, over medium heat until the mixture is thickened and corn is cooked, about 5-7 minutes.
Remove from heat and stir in Parmesan cheese until melted. Serve immediately.
Cheese Tip: Parmesan works great but another hard-style cheese like grated Asiago or Romano cheese will work well, too!
Storage Tip: Creamed corn is best when it’s made, but leftovers will keep in the refrigerator for two days or so. I recommend slowly warming leftovers in a saucepan – this will keep the sauce from breaking.
Can you use fresh corn?
Fresh corn is great when it’s in season and you can use it to make this creamed corn. Just slice the kernels off the cob and then cook them in the sauce.
Can you use canned corn?
I prefer frozen corn instead of canned because canned corn can get a little mushy after you cook it in the sauce. If you do use it, be sure to rinse it and drain it really well.
Can you use half and half instead of cream?
The cream gives the sauce a really rich, creamy texture. You can use half and half instead, but it won’t be as creamy.
Can you make it ahead?
You can make it ahead and keep it in the refrigerator, but I think it’s better when you make it just before serving. The sauce can break once it’s chilled, so keep that in mind if you try it!
Calories: 196kcal (10%), Carbohydrates: 7g (2%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 58mg (19%), Sodium: 307mg (13%), Potassium: 75mg (2%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 634IU (13%), Vitamin C: 1mg (1%), Calcium: 136mg (14%), Iron: 1mg (6%)
© Julie’s Eats & Treats