Creamed Corn

This rich creamed corn is made with butter, flour, and heavy cream seasoned with mushroom seasoning, then topped with shredded Parmesan and broiled until a golden brown crust forms on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Cooking Method: Stovetop & Broiler

Cuisine: American

Course: Side Dish

Estimated Calories: Approximately 340 per serving

Creamed Corn

Creamed Corn is the side dish that tastes like it came from a steakhouse, even though it starts with two cans of corn and twenty-five minutes.

The base is a simple roux, butter and flour, loosened with heavy cream until it’s thick and silky. Mushroom seasoning gives it that deep savory note that makes people ask what’s in it.

Then comes the part everyone fights over. A layer of shredded Parmesan goes over the top, broiled until it forms a brown, bubbly crust. Creamy underneath, golden and crisp on top.

It’s rich, it’s fast, and next to turkey and stuffing it’s the bowl that comes back to the kitchen empty.

Making the full spread? See all of our Thanksgiving sides in one place: Holiday Recipes.

Why You’ll Love These Creamed Corn

• Ready in 25 minutes. One of the fastest hot sides you can make.
• Rich and creamy. A real butter-and-cream base, not a thin, watery sauce.
• That broiled top. Parmesan broiled to a brown crust is the best bite in the bowl.
• Simple ingredients. Canned corn and pantry staples, nothing fancy to buy.
• Goes with everything. Thanksgiving turkey, BBQ, fried chicken, steak night, it fits everywhere.

Ingredients You’ll Need

For the Creamed Corn

• 2 cans corn, drained
• 3 tbsp butter
• 3 tbsp flour
• 2 cups heavy cream
• 1 tsp mushroom seasoning
• 1 tsp salt
• 1/2 tsp black pepper

For the Topping

• 1/2 cup shredded Parmesan

Kitchen Tools You’ll Need

• Medium saucepan: For building the cream base and heating the corn through.
• Whisk: Keeps the roux and cream smooth.
• Broiler-proof dish or cast iron skillet: Has to handle the broiler for the crust.
• Wooden spoon: For stirring the corn through the cream.

Donaldo’s Tips

• Whisk the roux smooth. Cook the butter and flour together until smooth and pale before the cream goes in.
• Add the cream gradually. A slow pour, whisking the whole time, is how you get a lump-free sauce.
• Give it the full 2 minutes. The cream needs to actually simmer and stir-thicken, that’s the body of the dish.
• Drain the corn well. Extra can liquid will thin your cream right back out.
• Watch the broiler like a hawk. Parmesan goes from golden to burnt in under a minute. Don’t walk away.
• Serve it straight from the broiler. The crust is at its best in the first few minutes.

Ingredient Substitutions

• Canned corn: Frozen corn, thawed, or fresh kernels cut from the cob (about 4 cups) all work.
• Heavy cream: Half-and-half works, but the sauce will be a little thinner, simmer it a touch longer.
• Parmesan topping: Mozzarella, white cheddar, or Gruyère all broil into a great crust.
• Mushroom seasoning: Garlic powder with a pinch of onion powder is the closest swap.
• Butter: Salted butter works, just cut the added salt in half.

What to Serve With Creamed Corn

Creamed corn slides into almost any menu. Serve it with:

• Roast turkey
• Sausage, pear and cranberry stuffing
• Green bean casserole
• Air Fryer Crème Brûlée Sweet Potato Mash
• Homemade fresh cranberry sauce
• BBQ ribs and brisket
• Fried chicken or steak

How to Store and Reheat Leftover Creamed Corn

Refrigerating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat gently on the stovetop over low heat with a splash of cream, stirring often. To bring the crust back, spoon it into a broiler-proof dish, add a little fresh Parmesan, and broil briefly.

Freezing

Freeze for up to 2 months. Cream sauces can separate slightly after thawing, stir well while reheating and it comes back together.

~ Recipe~

Ingredients

For the Creamed Corn

• 2 cans corn, drained
• 3 tbsp butter
• 3 tbsp flour
• 2 cups heavy cream
• 1 tsp mushroom seasoning
• 1 tsp salt
• 1/2 tsp black pepper

For the Topping

• 1/2 cup shredded Parmesan

How to Make Creamed Corn

Step 1: Make the Roux

In a saucepan over medium heat, melt the butter. Stir in the flour until smooth.

Step 2: Add the Cream

Gradually add the heavy cream, stirring, and bring to a gentle boil. Cook and stir for 2 minutes, until thickened.

Step 3: Season and Add the Corn

Season with the mushroom seasoning, salt, and black pepper. Add the corn and heat through.

Step 4: Top and Broil

Transfer to a broiler-proof dish and sprinkle the shredded Parmesan in a layer over the top. Broil for 3-5 minutes, until a brown crust forms on top. Serve warm.

Recipe Notes

• Add the cream gradually and keep stirring, that’s the whole secret to a smooth sauce.
• Use a broiler-proof dish only. Not every glass dish can handle broiler heat.
• The broil happens fast. Stay in front of the oven for those last minutes.

Frequently Asked Questions

Can I make creamed corn ahead of time?

Yes. Make the base up to a day ahead and refrigerate. Reheat it gently on the stove, then add the Parmesan and broil right before serving so the crust is fresh.

Can I use frozen or fresh corn instead of canned?

Yes. Frozen corn should be thawed and drained. Fresh kernels (about 4 cups) can go straight in and may need an extra minute or two to heat through.

Why is there flour in creamed corn?

The flour and butter form a roux, which is what makes the cream thick and silky instead of soupy.

My sauce is too thick or too thin, how do I fix it?

If it’s too thick, whisk in a splash of cream. If it’s too thin, simmer it a few minutes longer, stirring, and it will tighten up.

Can I skip the broiling?

You can serve it straight from the saucepan, but the broiled Parmesan crust is what makes this version special. It only takes 3-5 minutes.

Is creamed corn gluten-free?

Not as written, because the roux uses flour. Swap the flour for a gluten-free 1:1 flour blend or cornstarch slurry and check your mushroom seasoning label.

Additional Details

Description: Rich creamed corn made with butter, flour, and heavy cream, seasoned with mushroom seasoning and broiled under a shredded Parmesan crust. A fast, steakhouse-style side dish ready in 25 minutes.