Whole kernel frozen corn and creamed corn, paired up with a thickener and shredded cheese for a quick and easy, cheesy creamed corn your family will love.
Cheesy Creamed Corn
I realize we're on the waning side of in-season summer corn, so while you might just find the last of some fresh corn at the market, as I write this it's September and we're heading into fall.
Think about it. September.
Meaning Thanksgiving and Christmas are right around the corner and this is a great side dish for either of those holidays. Others too and, it works well with a slow cooker! I'd say worth a bookmark.
Here's what you'll need to make my Cheesy Creamed Corn:
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1 (22 ounce) package frozen corn kernels, thawed (I used Pictsweet white)
- 1 (14.5 ounce) can creamed corn
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 cup shredded cheese, divided
- 1 teaspoon dried parsley, optional
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Here's how to make it!
Preheat oven to 350 degrees F. Butter an 8- or 9-inch square casserole dish or you can use an oven safe skillet. Add the flour to the milk.
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Whisk together. This hand push rotary whisk (#ad) has become my favorite kitchen whisk! It's a great tool for those of us who are starting to have some dexterity issues in our hands, and it really does make the job of whisking much easier.
Transfer to an oven safe deep skillet and heat over medium high until thickened.
I'm using Pictsweet Farms brand of frozen white corn for this recipe. I love this stuff!
Add the corn to the thickening.
Cook and stir together. My corn was still a little cold because I forgot to take it out early enough to thaw thoroughly. No problem, just stir and cook until it loosens.
Add the creamed corn, sugar, salt, pepper and butter.
Heat through.
Use whatever cheese you like or have on hand, and pre-shredded is fine. I had this triple cheddar I needed to use up, so that's what I went with today!
Add 1/2 cup of the cheese to the corn.
Bring mixture to a near boil, stirring regularly.
If using an oven-safe skillet, transfer to the oven, or put it in the buttered casserole dish. I was taking this one to a potluck, so I used a disposable aluminum foil pan (#ad). You can also transfer and finish this in a slow cooker.
Bake uncovered for 15 minutes, remove and top with remaining cheese.
Return to oven until cheese has melted. Remove and garnish with parsley, if desired.
For more of my favorite corn recipes, check out the collection on my Pinterest page!
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