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The Best Cream Corn

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Prep Time:

Cook Time:

15 Min

30 Min


12 Servings



The Best Cream Corn

This is a family recipe that is amazingly delicious! I never knew the meaning of Cream Corn until I tried this recipe 15 years ago. It is perfection! This is one of my family’s absolute favorite recipes. We eat it for Thanksgiving, Christmas, and Easter. I don’t make it any more than that because it isn’t very healthy, but it sure tastes good! I hope your family enjoys it as much as mine does!


2 lb. Frozen Corn

3 c. Heavy Whipping Cream

3 Tbl. Butter

3 Tbl. Flour

¼ c. Sugar

1 tsp. Salt

6 Tbl. Parmesan Cheese


1. Place the Frozen Corn and the Heavy Cream in a medium-large cooking pot. Turn the heat on medium and let it warm up. You won’t be able to stir it until the corn thaws, but it won’t burn if you only use a medium heat.

2. Heat the corn until it begins to boil. When it is boiling, let it cook for 2-3 minutes, while stirring constantly.

3. Drain the Cream off the corn, but SAVE the cream. I usually drain it into a large mixing bowl. Set the corn and the cream aside.

4. In the same pot, melt the Butter. When the butter is melted, stir in the flour and let it cook for one minute. Then slowly add the cream back in, while stirring constantly.

5. Cook the Cream until it starts to thicken. This will only take a few minutes because the cream is already hot.

6. Add the Corn back into the Cream. Add the Sugar, Salt, and the Parmesan Cheese. Stir to mix together.

7. Serve and enjoy!

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Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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