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.