Easy Creamed Corn with Parmesan

Sure to become a new favorite side dish, decadent Easy Creamed Corn is topped with a salty layer of Parmesan cheese and baked until golden and bubbly.

So raise your hand if you're ready for Easter? I'm pretty sure I feel prepared to welcome the spiritual side of it. But the egg-dying, basket-stuffing, holiday meal-prepping side of it? Not so much.

Good thing I've planned a menu of recipes that are make-ahead and/or require minimal preparation on the big day! This rich, mouthwatering Easy Creamed Corn with Parmesan fits neatly into either of those categories. It whips up in a matter of minutes or, if you prefer, it can even be prepped ahead of time and baked off when it's time to eat.

If you've been hanging around Five Heart Home for awhile, you may have noted that I've already posted one of my all-time favorite creamy corn side dishes. But that one relies on cream cheese, and as hard as it is for me to fathom, some of you folks out there just don't care for cream cheese. (Sacrilege!) But y'all deserve a yummy corn recipe, too, so this one today is more along the lines of a traditional creamed corn...with a delicious twist.

If you are lucky enough to live in Texas and occasionally dine at Rudy's Country Store and Bar-B-Q (or in one of a handful of neighboring states, according to Google), I have no doubt that you've tried their Cream Corn. And if you haven't, get thee to a Rudy's immediately! Anyway, the basis of this recipe actually reminds me of Rudy's corn...rich, decadent, loaded with real cream, real butter, salt, and sugar. Oh yeah...and corn. It really doesn't get much simpler than that, friends. But this recipe takes it a step further and tops that creamy corn goodness with a crust of Parmesan cheese, which turns all bubbly and toasty in the oven.

This corn is dee-licious, y'all. As in, it takes restraint not to scarf down the whole dish in one sitting, by yourself (hypothetically speaking, of course). This is a newer recipe in my arsenal, but I have to admit that I love it just as much as my cream cheese-laden, Creamy Cheesy Corn Casserole old standby.

And did I mention how quick and easy this recipe comes together? Oh yeah, I put it in the title. But it's true. It practically makes itself, and that's exactly what I'm going for on Sunday for Easter. Who am I kidding? I want effortless recipes pretty much every other day of the year as well.

So there you have it...another last-minute Easter side dish idea to add to your menu and include on your grocery list! This may not be diet food, but it's a perfect, comforting accompaniment for your holiday ham, whether it be at Easter or Christmas. This recipe is a sure hit when you're entertaining guests.  It's ideal if you feel like splurging on a weeknight. And hey, someone named Rudy claims it's even good with barbecue. I believe I'm going to have to test out that hypothesis next... 😉

Easy Creamed Corn with Parmesan Recipe

Easy Creamed Corn with Parmesan

Sure to become a new favorite side dish, decadent creamed corn is topped with a salty layer of Parmesan cheese and baked until golden and bubbly.

By Samantha Skaggs

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 416kcal

Print Pin Rate

Cook ModePrevent your screen from going dark

Ingredients

• 6 tablespoons (¾ stick) unsalted butter, melted
• ⅔ cup grated Parmesan cheese
• 1 ¾ cups heavy cream
• 32 ounces frozen corn, defrosted
• 2 teaspoons salt
• 2 teaspoons sugar
• 3 tablespoons all-purpose flour

Instructions

• Preheat oven to 350°F. Prepare a 9-by-13-inch (or equivalently sized) baking dish by brushing with some of the melted butter. Sprinkle a bit of the Parmesan cheese on the bottom of the dish in a thin layer, and tilt dish so that the bottom and sides get evenly coated with Parmesan.
• Pour cream in a 4-quart saucepan and heat over medium-low until it begins to simmer. Stir in the corn, salt, and sugar until mixture begins to bubble.
• In a small bowl, whisk flour into the remaining melted butter. Slowly blend this paste into the corn mixture and stir until thickened.
• Pour corn mixture into prepared dish, spread into an even layer, and sprinkle with remaining Parmesan cheese. Bake for 25 to 30 minutes or until bubbly and golden brown.

Notes

• You may substitute whole milk or half-and-half for the cream, though the final dish won't be as rich.
• You may prepare this recipe up to the step of pouring the thickened cream and corn mixture into the dish. Then you may cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before baking as directed.

Nutrition

Serving: 10g | Calories: 416kcal | Carbohydrates: 32g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 101mg | Sodium: 735mg | Potassium: 383mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1100IU | Vitamin C: 8.5mg | Calcium: 133mg | Iron: 1mg

Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Adapted from Perfect Party Food

And for An Abundance of Easter Recipes

The ULTIMATE Easter Recipe Menu Planner