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Sweet Cream Corn With Toasted Parmesan Crust

Updated on March 27, 2020
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I strive to provide helpful information, including smart and fun methods for solving everyday problems.

Sweet Cream Corn with Toasted Parmesan Crust
Sweet Cream Corn with Toasted Parmesan Crust | Source

Kick the can! Make this delicious and easy creamed corn from scratch.

While canned "cream style" corn isn't exactly my favorite, it's really not all that bad, I guess. I use it mainly in recipes rather than as a side dish. My famous Mexican corn bread wouldn't be the same without a can of cream-style corn. On its own, canned cream corn tastes OK. I would say that it is basically edible. And this lukewarm opinion of canned cream-style corn comes from me, someone who loves corn! I imagine there are a good many people, my son for one, who think canned cream style corn is just plain disgusting. Apparently they may have the right idea: did you know canned cream-style corn doesn't even contain cream, or even milk or butter for that matter? According to Wikipedia (yeah, I know, not a great source) canned cream style corn is "made by combining pieces of whole sweetcorn with a soup of milky residue from pulped corn kernels scraped from the cob." No wonder my son thinks it is disgusting.

Canned cream style corn, however, doesn't hold a candle to the deliciousness of "real" creamed corn made from scratch. Before I got this recipe from a neighbor, who got it from one of her favorite restaurants in her home state of California, I had never made real creamed corn. I had eaten it here and there at a restaurant or two but had never known anyone who made it. I was happy to get the recipe, but set it aside, assuming it was some sort of complex, day-long process to "cream" corn.

Boy, was I wrong. When I finally got around to trying out the recipe, I was happily surprised at how quick and easy it is to whip up. I love that it doesn't call for any hard-to-find ingredients. I don't normally have whipping cream on hand except during the holidays, so this New Year's I whipped up a batch of homemade creamed corn to go with dinner, and also as a means to use up some cream that was left when my husband made his famous holiday eggnog from scratch. I couldn't believe how delicious and easy this cream corn recipe is! From now on, this will be my go-to recipe when I have leftover whipping cream taking up space in the refrigerator.

The cheese crust is crispy on the surface and melty-stringy-ooey-gooey just underneath.
The cheese crust is crispy on the surface and melty-stringy-ooey-gooey just underneath. | Source


  • 2 pounds frozen corn kernels, thawed
  • 1.5 cups heavy whipping cream
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons butter, melted
  • 3 tablespoons flour
  • 1/3 to 1/2 cup fresh grated Parmesan cheese


  1. In a medium sauce pot, combine thawed corn, cream, sugar and salt. Heat until lightly boiling; simmer about 5 minutes.
  2. In a small glass dish, gently melt butter at about 20% power in the microwave.
  3. Stir flour into melted butter to make a beurre manié, which is simply a fancy-sounding French term for a thickening paste. Add the flour/butter mixture to the corn mixture. Stir well and allow a few minutes for the flour/butter mixture to thicken the cream.
  4. Turn hot corn mixture into a casserole dish, or divide equally among individual ramekins, if desired. Cover top of corn with fresh grated Parmesan cheese.
  5. Place casserole dish or ramekins under broiler approximately 2-3 minutes, until cheese is golden brown and toasted.
  6. Serve immediately or keep warm for a bit until dinner is ready.
Place the cream corn under the broiler for a few minutes -- just until the Parmesan topping is golden brown.
Place the cream corn under the broiler for a few minutes -- just until the Parmesan topping is golden brown. | Source

Video from a person who admits to eating plain, canned cream-style corn.

The video above is somewhat bizarre, oddly funny and strangely satisfying, The person is never shown actually eating the cream-style corn, though. My bet is that they were dumping each spoonful of this corn prepared in a "soup of milky residue from pulped corn kernels scraped from the cob" into the trash rather than eating it.


Did you make this recipe? If so, please rate it!

5 stars from 3 ratings of Sweet Cream Corn with Toasted Parmesan Crust


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    • jcsteele profile image


      5 years ago from Florida

      Sounds very yummy defiently have to try.

    • peachpurple profile image


      5 years ago from Home Sweet Home

      Yummy, i love canned sweet corn too, pancakes and jellies

    • Kristen Howe profile image

      Kristen Howe 

      5 years ago from Northeast Ohio

      Delicious! I love canned cream corn without the salt added. I would love to try to make this someday. Great recipe.

    • Crystal Tatum profile image

      Crystal Tatum 

      6 years ago from Georgia

      Looks delicious - pinning this one and can't wait to try.

    • VVanNess profile image

      Victoria Van Ness 

      6 years ago from Fountain, CO

      Yummy! This sounds delicious. I have always loved cream corn, and I love Parmesan cheese. This has to be amazing!! Great recipe!

    • SmartAndFun profile imageAUTHOR


      6 years ago from Texas

      Thanks Crafty, this is a really good one! My neighbor is awesome to have shared this prized recipe of hers with me! :)

    • CraftytotheCore profile image


      6 years ago

      This looks amazing and brought me back to my childhood. My grandmother served cream corn quite often, and this recipe looks even more delicious!

    • SmartAndFun profile imageAUTHOR


      7 years ago from Texas

      Thanks, Kathryn! It is super easy to make and people just rave about it -- those are my favorite kinds of recipes!

    • Kathryn Stratford profile image


      7 years ago from Windsor, Connecticut

      I keep seeing this recipe on the "Discover More Hubs" section, and it looks so good I just had to check it out! I want to try this out soon, for sure. I love corn, as well as cheese, and this looks delicious! I love the photos. Thanks for sharing this with us.

    • SmartAndFun profile imageAUTHOR


      7 years ago from Texas

      Thanks so much for reading and commenting, KA Pederson. Let me know how you like it if you make it!

    • SmartAndFun profile imageAUTHOR


      7 years ago from Texas

      Thanks emilybee, it is very easy! That combined with so few ingredients has made it one of my new favorites!

    • KA Pederson profile image

      Kim Anne 

      7 years ago from Texas

      Ok now im hungry! Looks yum! Voted you up and useful!

    • emilybee profile image


      7 years ago

      Looks so delicious, not too difficult to make and few ingredients involved! Voting it up :) Yum!

    • profile image


      7 years ago

      Your parmesan crust takes your creamed corn recipe to a whole new level! Sounds yummy and something my family would love! Voted Up, useful, and delish!--Deb


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