Easy Creamed Corn


In these months leading up to getting some beautiful fresh corn at the farm market, I’m trying to use up any that I have in the freezer from last summer.  This is an easy side dish using frozen corn.  I grew up on evaporated milk and love it, but if you can’t abide it, substitute half-and-half cream.


2 cups frozen corn kernels (no need to thaw)
1-½ cups undiluted evaporated milk
½ tsp. salt
Pinch of white pepper
1-½ Tblsp. granulated sugar
2 Tblsp. butter
2 Tblsp. all-purpose flour
1/3 cup grated parmesan cheese

In a large saucepan, combine frozen corn kernels, milk, salt, pepper and sugar.  Bring to a boil and continue to boil for 5 minutes.

In a separate small pan, melt butter, then add flour and whisk for one minute.  Add the butter/flour mixture to the corn mixture and mix well to combine.

Set oven to broil.

Place corn in a casserole dish and sprinkle with parmesan cheese.  Broil under heat until browned (keep an eye on it so it doesn’t burn).

Serve immediately. 

I served this recently with grilled marinated pork tenderloin, browned new potatoes and steamed broccoli – pineapple upside down cake for dessert.

Recipe here

My younger daughter especially loved the corn.

Published by


Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

7 thoughts on “Easy Creamed Corn”

  1. Oh, that sounds delicious! I love creamed corn – always have! Paul used it as a start for potato soup – yum. =) Thanks for the recipe; it does sound quick and easy.

  2. I can’t wait to try this recipe! I have been looking for a creamed corn recipe for a long time. Just today, at the grocery store, I noticed the corn is on sale, so it’s perfect timing. Thanks, Lillian!

  3. We have just finished supper–corn from the freezer made up in what we call ‘Corn Pudding’–the recipe is very similar. I topped mine with grated sharp cheddar–it baked in the oven beside some large Idaho potatoes,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s