This simple but amazing cream corn side dish is a Thanksgiving must-have. Once you make it, I think you’ll know why! Sweet corn swimming in a creamy Parmesan sauce? Bring it on.

The Best Cream Corn

I am loving all the comments on this post earlier in the week about what’s on your Thanksgiving menu.

I could read stuff like that for days on end! It’s so fun to see what foods/recipes have become tradition for other people, and it’s interesting to find out how and why some of these dishes have to be part of your Thanksgiving.

No really, like have to. I can tell that for many of you, eliminating them from the lineup could create a very hostile environment.

If I’m being honest (don’t cringe!), I’m often the one who wants to turn Thanksgiving on its head every year and do something completely untraditional, like maybe take the Thanksgiving classics and put a Mexican-style spin on them, or perhaps do an all-out homemade pasta or pizza lineup, or maybe get really crazy and grill salmon.

But I can never really convince myself (or my family) to fully get on board with it, even on those years where we’ve celebrated alone since we don’t live by family (and our friends have deserted us).

The truth is, turkey (while I love it; it’s one of my favorite parts of the traditional Thanksgiving meal) isn’t that exciting. And some of the old stand-by’s I could take or leave (sorry green bean casserole, I’m talking to you).

But Thanksgiving is more than just the actual recipes. It’s the feelings behind them and the sense of tradition they bring. The anticipation of the Thanksgiving meal is almost as wonderful as the actual meal (and certainly more exciting than the cleanup), and that’s what I love.

Reading through your comments has made me really think about what food traditions my kids will take with them after they leave my home. Sorry to get all sentimental on you, but I love these types of conversations.

The Best Cream Corn

I am certain (dead certain) that this cream corn is going to be one of those have-to-haves from here on out. Brad and Cass (bro- and sis-in-law) brought it to a large, extended family Thanksgiving last year, and I kid you not, it totally stole the show.

No one even cared about dessert because this cream corn is so ridiculously amazing!

It’s the type of thing you don’t think you really crave or need in your life until you eat it, and then you find yourself obsessed with the idea of making it every day for the rest of forever.

It is sooooo good.

And extremely simple to make. If you are looking for the perfect side dish this Thanksgiving, this Parmesan cream corn should skyrocket to the top of the list. I know I’ve waxed poetic before about this fabulous confetti corn dish…and today’s cream corn recipe is right up there in deliciousness.

No need to relegate it to Thanksgiving-only fare, either. We’ve been making it to serve alongside grilled chicken, baked chicken nuggets, and roasted pork tenderloin.

The yumminess of this cream corn is out of control.

One Year Ago: Slow Cooker Creamy Chicken and Wild Rice Soup
Two Years Ago: Creamy Tomato-Potato Basil Soup
Three Years Ago: Heavenly Blueberry and Cream Angel Dessert

Delicious Parmesan Cream Corn

Yield: Serves 8

Delicious Parmesan Cream Corn

I usually use Costco's frozen white sweet corn for this but I think several varieties would fare well. I also use heavy cream, since it's what I have on hand, but I think light cream and even half-and-half might make a great substitution if you want to experiment.


  • 20 ounces (about 5 cups) frozen or fresh white or yellow corn kernels
  • 1 cup cream
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons butter
  • 1 cup milk
  • 2 tablespoons flour
  • 1/4 cup freshly grated Parmesan cheese


  1. In a medium saucepan, combine the corn, cream, salt, sugar, pepper and butter.
  2. Heat over medium heat, stirring often, until the butter is melted.
  3. In a separate bowl or liquid measuring cup, whisk together the milk and flour until smooth (can also blend to avoid any lumps).
  4. Add the milk mixture to the corn, stirring quickly, and cook over medium heat until the creamed corn is thick and bubbly.
  5. Remove from the heat and add the Parmesan cheese. Stir until melted. Season to taste with additional salt and pepper, if needed.
  6. Serve. The creamed corn will thicken as it cools. It can be kept warm on low in a slow cooker (or in the oven at 200 degrees) for up to an hour before serving.

Recipe Source: from my brother- and sister-in-law, Brad and Cass, originally from Cass’ sister, Chelsea A. (looks like it probably came by way of AllRecipes)

33 Responses to Delicious Parmesan Cream Corn

  1. Laura M says:

    My husband really likes canned creamed corn but I can’t stand it. It looks like someone already chewed it for me. So I made this tonight. He tried to talk me into putting all or some of it in the blender but I stood my ground. Fabulous and he likes it too!!!!

  2. Julianne says:

    This was pretty much the most amazing thing I’ve ever eaten!!

  3. Lyndy says:

    Okay, after making this for the first time this Thanksgiving, I’ve been asked to make it several times since. I’m a bit embarrassed about the amount of corn and cream we’re plowing through! It is just a little bit of heaven and our lives will never be the same. Oh my word. Thanks for a really great recipe. You rock. 🙂

  4. Ellen says:

    I made this recipe for Thanksgiving, and it was a huge hit! I love that it’s made on the stovetop and not the oven. I made 1-1/2 times the recipe, about an hour before dinner, and kept it in a crockpot on the Warm setting. I left the lid of the crockpot ajar, so that the sauce thickened a bit. It was perfect! Thanks so much for this recipe.

  5. Melissa S says:

    This was such a hit at our Thanksgiving feast! Thanks for the recipe!

  6. Caitlin says:

    Hi! I’d like to make this for a work potluck, but some of my co-workers are gluten free. Is there a good way to make this without flour (or gluten-free flour)? Thanks!

  7. Julie Spady says:

    I made this tonight. I do not like creamed corn. I LOVED THIS!!!! So not like the canned stuff. Thank you!!

  8. Sarah says:


  9. Jen says:

    Hi Mel – would you reheat this in the oven or on the stovetop?

  10. Pryj Kelley says:

    Do you think that this recipe could be adapted for the crock pot?

  11. JodyS says:

    Looks so good! How well does it reheat? I’m thinking my grandma’s oven is going to be a crowded affair when I help on Thanksgiving so I need to do some planning!

  12. Janet says:

    Loved it!! My husband went crazy for it too. Reminds me of creamed eggs on toast. But now the hard question- should I bring this or confetti corn to thanksgiving dinner!!? Really, I can’t go wrong!

  13. Nancy says:

    Tried this recipe for cream corn the day it was posted and we loved it! My recipe binder is now full of recipes from your website, and you have helped me create so many “new” family favourites. Thank you so much for all of the time you spend helping us create happy family memories around the kitchen table!!!

  14. Karen says:

    Can i sub half & half for the cream? I do that for soups, and i never taste the difference.

  15. Jen says:

    We are soul sistas, Mel! 🙂 Every other year we do Thanksgiving with my in-laws and they do NOT cook/bake! (They’ve been known to serve papa Murphy’s pizza on several Thanksgiving days…) So when it’s “their” turn, they’ve happily given me the reigns and we have gone COMPLETELY non traditional – prime rib, lobster, endless varieties of shrimp dishes, Indian twists on all classic holiday fare, etc. I don’t miss the usual lineup because we eat stuff like that throughout the fall/winter months, so any hankerings eventually get satisfied. 😉 (PS – Love you and your blog! You have definitely helped make me “a rock star in the kitchen!”)

  16. Melanie says:

    I want to go swimming in that corn!! Turkey day here we come!

  17. Diane Barber says:

    I have been making this corn recipe for more than 30 years . My original recipe is from Gullivers ( Newport Beach California ) and is called Gullivers Cream Corn . The recipe calls for broiling the cheese on top , but I never have . I usually make 4 X the recipe and put it in a slow cooker to keep warm .This corn goes really good with Ham and I don’t dare show up to Christmas dinner without it ! It is very yummy ! I also brought your delicious Brookies for dessert , yum !

  18. Amy W. says:

    Ohhhh, yummmm- this looks so good!!! I’ve been thinking about side dishes to bring to my mom’s house this year- it’s going to be garlic and thyme braised carrots. I think it will be a winner!! Thanks for the creamed corn recipe, Mel!!

  19. Jen T says:

    This sounds awesome!! My kids might be upset if we didn’t do the confetti corn, but this might be a great one for this Sunday dinner to see what they think. Thanks!

  20. Paige says:

    I love cream corn and haven’t had it in ages! We’ll have to try this soon!


  21. Stacy says:

    This looks like it may replace my whiskey carrots…corn AND parmesan cheese?? Together??? Oh. My. Goodness. Sounds like a winner for my family. Thanks for sharing!

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