This baked Parmesan creamed corn is a warm and comforting side dish that feels special without a lot of fuss. It features sweet corn kernels suspended in a savory cream sauce, enriched with nutty Parmesan cheese and baked until bubbly.
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With just about 10 minutes of hands-on time, you can have this casserole ready for the oven. It’s a straightforward recipe that delivers a rich and satisfying side, great for a family dinner or a holiday gathering.
Why You'll Love This Recipe
- Making a simple roux with butter and flour is the key to a thick, stable cream sauce that won’t break or become watery in the oven
- Baking the creamed corn creates a delicious golden-brown crust on top, adding texture and a slightly toasted cheese flavor
- Using freshly grated Parmesan cheese ensures a smooth sauce and a much better flavor than pre-shredded varieties
Essential Ingredients
- Corn: Frozen corn works wonderfully and is available year-round. If it’s summer, feel free to use fresh corn cut from the cob (about 6-7 ears).
- Heavy Cream: This is essential for the rich texture. Half-and-half can be used for a lighter version, but the sauce will be thinner.
- Parmesan Cheese: Grating your own Parmesan from a block is highly recommended for the best flavor and melting quality.
- Flour: All-purpose flour thickens the sauce. For a gluten-free version, you can try a 1-to-1 gluten-free flour blend.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Make the Cream Sauce: First, preheat your oven to 375°F (190°C) and grease a 2-quart baking dish. In a saucepan on the stove, melt the butter, then whisk in the flour to form a paste. Slowly pour in the heavy cream while whisking constantly to create a smooth, lump-free sauce, then let it simmer until it thickens.
Combine the Ingredients: Once the sauce has thickened, take it off the heat. Stir in the thawed corn kernels, half of your grated Parmesan cheese, sugar, salt, and pepper. Mix everything together until the corn is evenly coated in the creamy sauce.
Bake Until Golden: Pour the mixture into your prepared baking dish and spread it out. Sprinkle the rest of the Parmesan cheese evenly over the top. Bake for 25 to 30 minutes, until the edges are bubbling and the top is a beautiful golden brown.
You Must Know
- For the smoothest sauce, use a block of Parmesan cheese and grate it yourself
- Pre-shredded cheese can contain additives that prevent it from melting well
- Make sure the frozen corn is fully thawed and drained of any excess liquid before using, which helps prevent a watery casserole
- For a little extra flavor, you can add a pinch of nutmeg or ¼ teaspoon of garlic powder to the cream sauce along with the salt and pepper
- The unbaked casserole can be assembled, covered, and refrigerated for up to 2 days
- You may need to add 10-15 minutes to the baking time when baking from cold
Serving Ideas
This cheesy corn casserole pairs well with roasted chicken, a holiday ham, or a simple steak dinner.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the full dish in a 350°F (175°C) oven until warmed through. Freezing is not recommended as the cream sauce may separate when thawed.
FAQ
Can I use canned corn instead of frozen?
Yes, you can use canned corn. Be sure to drain it very well before adding it to the sauce to prevent the final dish from being too watery. You will need about two 15-ounce cans, well-drained.
Can I make this ahead of time?
Absolutely. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to two days. When you’re ready to bake, you may need to add about 10-15 minutes to the baking time since it will be cold.
My sauce was lumpy. What did I do wrong?
Lumps usually happen when the liquid is added too quickly to the butter and flour mixture (the roux). To avoid this, add the cream slowly, in a steady stream, while whisking constantly. This helps the flour incorporate smoothly.
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📖 Recipe Card
Print
Baked Parmesan Creamed Corn
- Total Time: 40 minutes
- Yield: One 2-quart casserole 1x
Description
Sweet corn baked in a rich Parmesan cream sauce until golden and bubbly, a perfect side dish for any meal.
Ingredients
- 6 tablespoons (85g) unsalted butter
- 3 tablespoons (25g) all-purpose flour
- 1 ½ cups (360ml) heavy cream
- 32 ounces (about 900g) frozen corn, thawed
- ¾ cup (75g) freshly grated Parmesan cheese, divided
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
- Gradually pour in the heavy cream while whisking continuously. Continue whisking until the sauce is smooth.
- Bring the sauce to a simmer and cook, stirring frequently, until it has thickened enough to coat the back of a spoon, about 3-4 minutes.
- Remove the pan from the heat. Stir in the thawed corn, half of the Parmesan cheese (about 6 tablespoons), the sugar, salt, and pepper. Mix well.
- Pour the corn mixture into the prepared baking dish and spread it in an even layer.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake for 25-30 minutes, or until the sauce is bubbling and the top is lightly golden. Let the casserole rest for 5 minutes before serving.
Notes
- For the smoothest sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese can contain additives that prevent it from melting well.
- Make sure the frozen corn is fully thawed and drained of any excess liquid before using, which helps prevent a watery casserole.
- For a little extra flavor, you can add a pinch of nutmeg or ¼ teaspoon of garlic powder to the cream sauce along with the salt and pepper.
- The unbaked casserole can be assembled, covered, and refrigerated for up to 2 days. You may need to add 10-15 minutes to the baking time when baking from cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
