I just can’t picture my Thanksgiving table without a heaping bowl of creamed corn. It’s a family favorite, and I think I’ve really nailed it with this recipe. My creamed corn has the perfect balance of sweet and savory flavors and is super rich and creamy without being too heavy. A touch of Parmesan cheese really takes this dish to the next level.
How to Store and Reheat
Store leftover creamed corn in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat until warmed through.
Serving Suggestions
This creamed corn is one of my favorite holiday side dishes. It pairs so well with everything from Thanksgiving turkey to Christmas ham, including this Mayonnaise Roasted Turkey!
How to Make Creamed Corn Step by Step
Sauté the Shallot: Melt 1 tablespoon of unsalted butter in a large skillet over medium heat. Once melted, add in 1 minced shallot, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for a couple of minutes until softened.
60+ Holiday Side Dish Recipes
This holiday season be sure to check out our sides guide for all the recipes plus tips and tricks for entertaining. Cook the Corn: Add in 1 minced clove of garlic, 5 cups of fresh or frozen corn kernels, ½ cup of heavy cream, and the remaining ½ teaspoon salt. Cook for 2-3 minutes. Add the Slurry: Whisk together 1 cup of whole milk and 2 tablespoons of all-purpose flour in a measuring cup. Then, slowly add it to the corn mixture. Thicken the Corn: Continue cooking for 15 minutes while stirring until the mixture has thickened. Taste, and add more salt and pepper if needed. Season and Serve: Take the skillet off the heat, and stir in ¼ cup of freshly grated Parmesan cheese. Sprinkle fresh parsley or chives over the top, if desired.
