This easy Baked Cream Corn is made with sweet corn tossed in a rich, creamy Parmesan sauce and baked until hot, bubbly, and absolutely delicious.
From the recipe collection of Tara Ippolito
This Baked Cream Corn is one of those easy side dishes that goes with just about anything. Sweet corn is tossed in a buttery cream sauce with fresh thyme and Parmesan cheese, then baked until everything is perfectly creamy and delicious.
It’s a great side dish for the holidays, Sunday dinner, or any night you’re looking for something a little different to serve with your meal. The best part is that it’s made with frozen corn and a handful of simple ingredients.
WHY YOU’LL LOVE IT
- Easy to make: Everything comes together in one skillet before going into the oven.
- Simple ingredients: Frozen corn, butter, cream, and a few pantry staples are all you need.
- Perfect for the holidays: This is a great side dish for Thanksgiving, Christmas, or any family gathering.
- Rich and creamy: The Parmesan cheese and heavy cream make a delicious sauce that coats every piece of corn.
INGREDIENTS
You can find the full ingredients list with measurements and instructions on the recipe card below.
- Frozen Corn: The star of the recipe. Frozen corn makes this dish super convenient without sacrificing flavor.
- Butter: Adds richness and helps bring all the flavors together.
- Salt and Pepper: Simple seasonings that bring out the natural sweetness of the corn.
- Fresh Thyme: Adds a subtle earthy flavor that goes perfectly with the creamy sauce.
- Sugar: Enhances the natural sweetness of the corn.
- All-Purpose Flour: Helps thicken the cream sauce so it coats the corn nicely.
- Heavy Cream: Gives the sauce its rich, creamy texture.
- Whole Milk: Helps balance out the heavy cream without making the sauce too thick or rich.
- Parmesan Cheese: Adds a delicious savory flavor to the sauce and makes a great topping.
HOW TO MAKE IT
Here’s how to make this amazing recipe. You can find the full ingredients list along with instructions on the recipe card below.
- Preheat the oven to 375°F. In a large skillet, melt the butter over medium heat. Add the frozen corn and season it with salt, pepper, and fresh thyme. Stir everything together and cook for about 5–7 minutes, or until the corn is heated through and some of the excess moisture has evaporated.
- Sprinkle the flour and sugar over the corn and stir until everything is evenly coated. Continue cooking for about 1–2 minutes. Slowly pour in the heavy cream and whole milk, stirring until everything is combined. Stir in the Parmesan cheese and adjust the salt and pepper if needed.
- Let the corn gently simmer over medium-low heat for about 4-6 minutes, stirring frequently, until the sauce has thickened and coats the corn nicely. Transfer the mixture to a lightly greased baking dish and spread it out evenly. Sprinkle the remaining Parmesan cheese over the top and bake uncovered for about 20 minutes, or until the cream corn is hot and bubbling around the edges. Let it rest for about 5–10 minutes before serving. Enjoy!
PRO TIPS
- Let the corn cook first: Frozen corn releases moisture as it heats up. Cooking it for a few minutes before adding the flour helps prevent the finished dish from becoming watery.
- Don’t skip thickening the sauce: Let the cream mixture gently simmer on the stovetop until it starts to thicken before transferring it to the baking dish.
- Season to taste: Parmesan cheese adds saltiness, so taste the corn before adding any additional salt.
- Let it rest: Giving the cream corn a few minutes to sit after baking helps the sauce settle and thicken slightly.
VARIATIONS
- Add Bacon: Stir in some cooked, crumbled bacon before baking for a smoky, savory flavor.
- Make It Cheesy: Add some shredded cheddar or mozzarella cheese for an extra cheesy version.
- Give It a Kick: Add a pinch of cayenne pepper or a little diced jalapeño for some heat.
- Use Different Herbs: Swap the fresh thyme for chopped parsley or chives for a slightly different flavor.
WHAT TO SERVE WITH IT
This Baked Cream Corn goes great with just about any main dish. Serve it alongside roasted chicken, steak, pork chops, or meatloaf for an easy family dinner. It’s also a fantastic holiday side dish that pairs perfectly with turkey, ham, and all your favorite Thanksgiving sides.
STORAGE & REHEATING
- Refrigerator: Store leftover cream corn in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat individual portions in the microwave or warm larger portions in a skillet over medium-low heat, stirring occasionally. Add a small splash of milk if the sauce becomes too thick.
- Freezer: Cream based sauces can separate or become grainy when frozen, so freezing isn’t ideal. However, you can freeze leftovers in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring well.
Other Corn Side Dish Recipes
My family loves any and all things corn. I've rounded up all my Best Corn Side Dish Recipes so you can find them easily in one place.
Baked Cream Corn Recipe
Equipment
- 9 x 9" Baking Dish
Ingredients
- 2 Tbs Butter
- 20 Oz Frozen Corn
- Salt and Pepper to taste
- 1 Tbs Sugar
- 3 Tbs Flour
- ½ teaspoon Dried Thyme
- ¾ Cup Heavy Cream
- ½ Milk
- 1 Cup Parmesan Cheese, grated (divided)
Instructions
- Preheat the oven to 375°F.
- In a large skillet, melt the butter over medium heat. Add the frozen corn and season it with salt, pepper, and fresh thyme. Stir everything together and cook for about 5–7 minutes, or until the corn is heated through and some of the excess moisture has evaporated.
- Sprinkle the flour and sugar over the corn and stir until everything is evenly coated. Continue cooking for about 1–2 minutes.
- Slowly pour in the heavy cream and whole milk, stirring until everything is combined. Stir in the Parmesan cheese and adjust the salt and pepper if needed.
- Let the corn gently simmer over medium-low heat for about 4-6 minutes, stirring frequently, until the sauce has thickened and coats the corn nicely.
- Transfer the mixture to a lightly greased baking dish and spread it out evenly. Sprinkle the remaining Parmesan cheese over the top and bake uncovered for about 20 minutes, or until the cream corn is hot and bubbling around the edges. Let it rest for about 5–10 minutes before serving. Enjoy!
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