Can I use fresh corn instead of frozen?

Yes. Fresh corn cut from the cob works perfectly and adds even more sweetness and texture.

Can I double the recipe for a crowd?

Yes. This recipe doubles easily and remains consistent in texture and flavor.

Yes. Prepare it up to 24 hours in advance and reheat on low heat while stirring.

Half and half works, though it will not be as rich. Avoid using low fat milk alone.

Store in an airtight container for up to four days. Reheat gently on the stove or in the microwave

Rich, creamy, and absolutely irresistible, Cream Corn Like No Other is the perfect quick side dish.

Scale

2 packages frozen corn kernels, thawed

1 cup heavy cream

1 teaspoon salt

2 tablespoons granulated sugar

1/4 teaspoon black pepper

2 tablespoons butter

1/2 cup whole milk

2 tablespoons all-purpose flour

1/4 cup Parmesan cheese

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1. Combine corn, cream, sugar, butter, salt, and pepper in skillet and heat until butter melts.

2. Whisk flour and milk in a bowl until smooth.

3. Pour milk mixture into skillet, stirring constantly until thickened.

4. Remove from heat and stir in Parmesan cheese.

For extra richness add more butter.

Fresh corn can be used.

A pinch of cayenne adds subtle heat.