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Creamed Corn is made with corn, fresh cream, butter, parmesan cheese, and salt. This is the best creamed corn recipe! We serve this every Thanksgiving and it is the most popular side dish at the table.
This Gulliver’s Creamed Corn has been a staple on our Thanksgiving menu for years. This recipe comes from a restaurant that was famous for its creamed corn. It was passed on to our family and we’ve loved it ever since.
I will say that the most popular side dishes at our huge Thanksgiving dinner has to be this creamed corn recipe and my sweet potato casserole. They are always the first to go!
My creamed corn recipes were a hit last year on Modern Honey! You can also try my Bacon Creamed Corn or my Southwest Creamed Corn recipes.
What ingredients are in Creamed Corn?
Gulliver’s Creamed Corn is made with simple ingredients – corn, cream, butter, sugar, salt, parmesan cheese and even topped with crispy bacon. How can you go wrong? It is the first thing the kids devour at our Thanksgiving!
- Frozen Corn — you can choose white corn or yellow corn in this recipe.
- Butter — use salted butter in this recipe.
- Heavy Cream — this makes the creamiest creamed corn known to man! But if you want a thinner creamed corn, you can use half-n-half. As the creamed corn cools, it will thicken so you can always add more cream, half-n-half, or a touch of whole milk.
- Flour — this helps to thicken the creamed corn.
- Salt — the salt amount will vary depending on if you use salted or unsalted butter in this recipe.
- Sugar — just a touch of sugar and just a bit of sweetness to this creamed corn recipe.
- Parmesan Cheese — I suggest freshly grating parmesan cheese because it melts so much better than pre-packed shredded parmesan cheese.
If you want a more savory creamed corn, add crispy bacon.
How to make the Best Creamed Corn:
- The first thing you want to do is cook the corn. You want to slightly undercook it as it will continue to cook once it is added to the ingredients. You can use fresh or frozen corn. I use frozen corn every single time and it is perfect.
- Start off by making a paste with butter, flour, sugar, and salt. Add the finely grated parmesan cheese. Stir in cooked corn.
- Add heavy cream and let it simmer on medium-low until it thickens. Check for seasonings and add pepper if you so desire. Serve warm.
To make Gulliver’s Creamed Corn, I use frozen corn because it’s so much easier. Using fresh corn kernels is another great option. I love to buy the frozen corn at Costco but any brand will work out well. The corn is cooked ahead of time and then added to a butter and parmesan cheese paste. The heavy cream is added and cooked until thickened.
My kids love this so much that just recently I made it for the family and had some leftovers in the refrigerator. My daughter was putting together a lemonade stand with her friend and asked if she could sell the creamed corn because that way she could make “a ton of money because it’s the best thing ever.” I somehow convinced her that selling popcorn might be a better idea.
If you are a huge bacon lover, then top this Gulliver’s Creamed Corn with crispy bacon. I found that ensuring that the bacon is extra crispy will allow it to stand up against the creamed corn.
What to serve with Creamed Corn:
Creamed corn is such a delicious side dish that pairs well with a variety of main courses, from grilled chicken to grilled steaks to turkey or simply served as a comforting stand-alone dish.
Making it from scratch is relatively simple, and the taste is well worth the effort. Whether you’re preparing it for a holiday gathering or a weeknight dinner, homemade creamed corn will surely be a hit at your table.
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Gulliver’s Creamed Corn
Ingredients
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 teaspoon Salt
- 2 Tablespoons Sugar
- 1/4 cup Parmesan Cheese grated
- 1 lb. Frozen Corn
- 12 ounces Heavy Cream
- 6 Bacon Slices (optional)
Instructions
- Cook corn according to package instructions.
- In a large skillet, melt butter over medium-low heat. Once butter is melted, add flour, salt, sugar, and parmesan cheese.
- Add cooked corn to paste and stir to coat.
- Add heavy cream and stir to combine.
- Cook for 12-15 or until thickened. Stir often. May want to reduce heat to low.
- Cook bacon according to package instructions.
- Crumble crispy bacon on top of creamed corn.
Nutrition information is automatically calculated, so should only be used as an approximation.
Well, that’s it! This is the last of 11 Thanksgiving posts to help you make the most perfect meal. I can’t wait to hear all about it! Tag me at #modernhoney so I can see what you are making. It makes me so happy to see these recipes come to life in your homes. I hope that you all have a wonderful and Happy Thanksgiving!
Happy Cooking! xo
I would like to make this for Thanksgiving this year. Can this be made the day before and reheated the next day? If so, what is the best way to reheat it?
Hi Debbie! Absolutely! I love making this ahead of time. I suggest reheating it in a pot over medium low heat to slowly reheat it. Since the creamed corn soaks up some of the cream, you can always add a splash of cream or milk when reheating it. I hope that helps! Reach out if you have any more questions.
After making your Gulliver’s creamed corn can the leftovers be frozen. Im making a large batch so I won’t like to freeze some. Thanks
Love this recipe!!!
My favorite thanksgiving appetizer!! This recipe is a winner!
This was so delicious! My family has been making it from a can for years, and my mom said it reminded me of what her grandma made. ????
so only 16 ounces of corn?
This is a holiday staple for our family too!!! We all love it! We haven’t ever added bacon, though. Sounds yummy.