Description
This Parmesan Creamed Corn recipe transforms simple frozen corn into a rich, creamy, and cheesy side dish perfect for any meal. The sweet corn is combined with a buttery, creamy sauce thickened with flour, finished under the broiler with a golden layer of Parmesan cheese for a deliciously comforting dish.
Ingredients
Scale
Ingredients
- 1 (16 ounce) bag frozen corn
- 1 Tablespoon butter
- 1 Tablespoon all-purpose flour
- ½ cup heavy cream
- 2 Tablespoons milk
- 1 Tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook corn: Cook the frozen corn according to the package directions, preferably using a microwavable bag for convenience. Once cooked, set the corn aside.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook the mixture until it becomes bubbly and fragrant, about 1 minute, forming a roux that will thicken the sauce.
- Prepare the cream sauce: Gradually whisk in the heavy cream and milk to the roux, stirring constantly to prevent lumps. Continue cooking until the sauce thickens to a creamy consistency. Then, reduce the heat to low and stir in the sugar, salt, and pepper.
- Combine corn and sauce: Add the cooked corn to the cream sauce, stirring well to combine all the flavors evenly.
- Broil with Parmesan: Preheat your broiler to low. Transfer the creamed corn mixture to a small greased casserole or baking dish that is broiler-safe. Sprinkle the freshly grated Parmesan cheese evenly over the top.
- Broil until bubbly: Place the dish under the broiler and cook just until the cheese is melted, golden, and bubbly. Watch closely to avoid burning. Serve warm and enjoy your decadent Parmesan Creamed Corn!
Notes
- Using microwavable frozen corn bags saves time and effort in cooking the corn.
- Keep a close eye while broiling as the cheese melts quickly and can burn fast.
- Adjust seasoning to taste; you can increase or decrease sugar and salt depending on your preference.
- This dish can be prepared ahead up to the broiling step, then broiled just before serving.
