Sweet Cream Corn

Sweet Cream Corn ~ A traditional Thanksgiving side dish gets simplified.

Sweet Cream Corn

Sweet Cream Corn

This is the last of my traditional Thanksgiving side dish posts. Now, if you have never had homemade cream corn, let me tell you it’s nothing, nothing, like the horrible can stuff.  I love this homemade cream corn because it has that sweet and salty combination and added to that is some parmesan cheese to give it an extra layer of flavor.

I’m keeping this post and the next two short because I know everyone is crazy busy with the holidays.

A few notes:

  • You can use fresh or frozen corn. I used frozen because it was easier.
  • For a lighter version you can switch out the cream for whole milk.
  • This can be made three days in advance.
  • If you haven’t already, don’t forget to enter in my KitchenAid Stand Mixer Giveaway. Enter here: http://bit.ly/algrla

Sweet Cream Corn

Serves 8-10 people


  • 16 oz. package of frozen corn
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon freshly cracked pepper
  • 1 cup whole milk
  • 4 tablespoons all-purpose flour
  • 1/2 cup freshly grated Parmesan cheese
  • Instructions:

    1. Combine corn, cream, salt, sugar and pepper in a saucepan over medium heat. Whisk the milk and flour together and stir into the corn mixture. Cook and stir over medium heat until the mixture is thickened and corn is cooked through. Remove from heat and stir in the Parmesan cheese until melted. Serve hot.

    Adapted from All Recipes

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    16 Responses to “Sweet Cream Corn”

    1. #
      Amy — November 22, 2010 @ 4:57 am

      OK, I’m not even kidding!! I’m 7 months pregnant, and I’ve been wanting to eat alot of corn. I’m sooo going to have to make this!! :) Thanks!


    2. #
      Joyce — November 22, 2010 @ 9:26 am

      I love corn and any recipe that is easy! xo


    3. #
      Paula {Salad in a Jar} — November 22, 2010 @ 12:08 pm

      Creative picture. Who knew creamed corn could be so glamorous?!


    4. #
      Michelle — November 22, 2010 @ 2:41 pm

      This looks and sounds delicious! But I am curious, the directions ask for ground mustard, but it is not listed in the ingredients…


      • Naomi replied: — November 22nd, 2010 @ 5:02 pm

        Hi Michelle,

        My apologies, no ground mustard.



    5. #
      Amanda — November 22, 2010 @ 5:34 pm

      Oh no you didnt. I LOVE creamed corn!! You just made my day!


    6. #
      Wenderly — November 22, 2010 @ 8:07 pm

      I could eat this morning, noon and night.


    7. #
      ingrid — November 23, 2010 @ 12:30 am

      I’ve never had creamed corn but I think I’d like it!

      Btw, after all your delicious recipes, the other thing I love is that you do keep it brief. Makes it so much easier to pop in drool, read, & comment in between everything else going on. :)


    8. #
      Jamie | My Baking Addiction — November 23, 2010 @ 1:09 am

      Oh. My. Goodness. I LOVE creamed corn and this looks amazing. I love the background fabric in this photo!


    9. #
      Nancy@acommunaltable — November 23, 2010 @ 1:19 am

      To be honest, creamed corn was never part of my Thanksgiving feast growing up but it is a favorite of my cousin’s family and is now always part of the celebration. Great that it can be made ahead of time and that it doesn’t need to go into the oven!!


    10. #
      Tickled Red — November 23, 2010 @ 2:34 am

      I won’t lie I have never been a fan of creamed corn but you have me willing to give it another chance. That looks and sounds delicious.


    11. #
      Michelle — November 23, 2010 @ 11:37 pm

      Definitely a big improvement on the creamed corn I remember as a kid – straight out of the can!


    12. #
      Lisa — November 24, 2010 @ 9:15 am

      This sounds decadently good.


    13. #
      Kristen — November 25, 2010 @ 9:22 pm

      That looks like a great side! Love the photos.


    14. #
      the wicked noodle — July 21, 2011 @ 6:09 pm

      Corn is my absolute favorite vegetable, and right now since it’s summer I just can’t get enough. Love the recipe, thanks!


    15. #
      Kristy Quinones — November 26, 2013 @ 9:00 am

      When made in advance, do you just follow all steps and then pour into container? Then reheat on stove top?


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