Steakhouse Creamed Corn Recipe – effortless to make and tastes great! Creamed corn, prepared with a luscious blend of butter, flour, heavy whipping cream, whole milk, sugar, salt, pepper, and parmesan cheese is a divine side dish that’s sure to elevate any meal. Perfect for holiday feasts, backyard BBQs, or weeknight dinners when you want something special on the table.
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This Steakhouse Creamed Corn Recipe has been on repeat at our house. It was inspired by a recent meal at a fancy steakhouse. We both took one bite of the corn and knew we had to recreate it at home! Tender, sweet corn kernels enveloped in a velvety blend of butter, heavy cream, and a hint of sugar, creating a creamy, slightly sweet, and indulgent sauce. The addition of Parmesan cheese adds a savory depth that elevates the dish to a whole new level of deliciousness. With each spoonful, you’re treated to a harmonious balance of flavors and textures, a creamy and comforting embrace that perfectly complements the heartiness of a perfectly cooked steak. It’s a side dish that embodies the essence of classic steakhouse dining, where every bite is a celebration of taste and texture. Whether enjoyed at a special occasion, as a treat for a cozy weeknight dinner, or a holiday meal this Steakhouse Creamed Corn recipe is a true testament to the art of culinary indulgence.
How to Make Creamed Corn
This side dish is super easy to make with only a few simple ingredients. Melt butter in a large saucepan or large skillet over medium heat. Stir in flour until smooth. Gradually whisk in heavy cream, whole milk, sugar, salt, and black pepper. Bring to a boil and cook for 2 minutes. Add corn kernels and parmesan cheese and cook on low heat until the cheese has melted. Pour corn mixture into a casserole dish. Sprinkle with more grated parmesan cheese. Bake in a preheated oven until bubbly. Place under the broiler until the cheese is highly brown. Garnish with fresh parsley or green onions.
Helpful Tips & Frequently Asked Questions
- You can use fresh corn cut off the cob or thawed frozen corn kernels.
- I like sweet white corn.
- Can use canned corn.
- Variations/Additions
- onion
- peppers
- diced green chiles
- jalapenos
- bacon
- nutmeg
- cayenne pepper
- Can I make Creamed Corn in advance? Yes. You can assemble the casserole ahead of time and store in the refrigerator until you are ready to bake.
- Bring the casserole dish to room temperature before baking.
- You may need to add a few minutes to the baking time.
- Can I make Creamed Corn in the crock pot? You can make the corn and transfer it to a slow cooker and heat it on LOW for a few hours. This is great for the holidays.
Storage, Freezing, and Reheating
- Can I freeze Homemade Creamed Corn? We have not tested freezing this corn recipe, as we never have any leftovers. If you want to try and freeze it, cool the corn casserole to room temperature. Cover the pan with plastic wrap and aluminum foil and store in the freezer for up to 4 months.
- Thaw and bake in the oven until hot and bubbly.
- Reheat in the microwave or in a skillet on the stove over medium low heat until the desired temperature is reached.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave.
What to Serve with Homemade Creamed Corn
This is the best creamed corn recipe! It is a staple at our house year-round. Serve it alongside grilled meats like steaks, pork chops, or chicken, creamed corn offers a creamy, slightly sweet contrast that elevates the smoky, savory profile of the grilled dishes. This is equally delicious with a bbq dinner. Ribs, pulled pork, and coleslaw pair perfectly with the richness of the corn. And for Thanksgiving, this creamed corn brings an extra layer of comfort to the traditional feast, harmonizing perfectly with turkey, stuffing, green beans, and cranberry sauce. Whether it’s a summer BBQ, a fall Thanksgiving celebration, or any grill-out occasion in between, creamed corn is a versatile side that enhances the flavors and warmth of any meal.
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Steakhouse Creamed Corn
Ingredients:
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 cup heavy whipping cream
- 1 cup whole milk
- ¼ cup sugar
- salt and pepper, to taste
- 5 cups frozen corn thawed
- ½ cup grated Parmesan cheese, divided
Instructions:
- Preheat oven to 350ºF. Spray a 9-inch baking dish with nonstick cooking spray.
- Melt butter in a large saucepan or large skillet over medium heat. Stir in flour until smooth.
- Gradually whisk in heavy cream, whole milk, sugar, salt, and black pepper. Bring to a boil and cook for 2 minutes.
- Add corn kernels and ¼ cup parmesan cheese and cook on low heat until the cheese has melted.
- Pour corn mixture into a casserole dish. Sprinkle with remaining ¼ cup grated parmesan cheese.
- Bake for 30 minutes, until bubbly. Place under the broiler until the cheese is highly brown. Garnish with fresh parsley or green onions.
Notes:
- You can use fresh corn cut off the cob or thawed frozen corn kernels.
- I like sweet white corn.
- Can use canned corn.
- Variations/Additions
- onion
- peppers
- diced green chiles
- jalapenos
- bacon
- nutmeg
- cayenne pepper
- Can I make Creamed Corn in advance? Yes. You can assemble the casserole ahead of time and store in the refrigerator until you are ready to bake.
- Bring the casserole dish to room temperature before baking.
- You may need to add a few minutes to the baking time.
- Can I make Creamed Corn in the crock pot? You can make the corn and transfer it to a slow cooker and heat it on LOW for a few hours. This is great for the holidays.
- Can I freeze Homemade Creamed Corn? We have not tested freezing this corn recipe, as we never have any leftovers. If you want to try and freeze it, cool the corn casserole to room temperature. Cover the pan with plastic wrap and aluminum foil and store in the freezer for up to 4 months.
- Thaw and bake in the oven until hot and bubbly.
- Reheat in the microwave or in a skillet on the stove over medium low heat until the desired temperature is reached.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Do you use the shaker parmesan in the can, or grate it off a fresh wedge?
either is just fine.
If using canned corn, how many would you need? Sounds great.
There are approximately 1½ Cups of corn in a standard can measuring 15 ounces.
Hey when are suppose to put in the flour? Your recipe doesn’t have it in the process ! Please let me know I was wanting to make this for thanksgiving! Thanks
It’s in there – step 2