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Parmesan Creamed Corn

I grew up on canned creamed corn and this homemade version is so much better - fresh corn, real cream, and parmesan cheese. Takes ~20 minutes and uses one pan.
prep time15 minutes
cook time20 minutes
total time35 minutes
Print Recipe

Ingredients

Ingredients (~8 servings)

  • 4 Tbsp unsalted butter
  • 2 shallots, minced
  • 4 1/2 cups corn kernels, from ~8 ears of corn
  • 1 1/2 tsp paprika
  • 2 1/4 cups heavy cream
  • 1 1/2 Tbsp fresh thyme leaves
  • 1 1/2 cups whole milk
  • 1 Tbsp cornstarch
  • 1 cup freshly grated parmesan cheese
  • kosher salt
  • freshly cracked black pepper

Instructions

  • Cut corn kernels from cobs into a large bowl.
  • Melt butter in skillet, sauté shallots for 2-3 minutes.
  • Add corn and paprika, cook 2-3 minutes until fragrant.
  • Whisk milk and cornstarch until smooth.
  • Add cream and thyme to corn, simmer gently.
  • Pour in milk mixture, stir and simmer 10 minutes until thickened.
  • Add parmesan and remaining butter, stir until melted.
  • Season with salt and pepper to taste.
  • Serve warm.

Notes

Best served alongside grilled meats or as a holiday side dish.