Ingredients

20 oz frozen corn kernels (or 2 15 oz cans canned corn – drained and rinsed)

3 tablespoons unsalted butter

3 tablespoons white sugar (brown sugar can be used for a deeper caramely flavor)

1 cup heavy cream

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon fresh or dried thyme (optional)

1/2 teaspoon fresh or dried rosemary (optional)

1/2 cup to 1 cup Parmesan cheese (depending on how thick and cheesy you want it)

2 tablespoons cornstarch (or 3 tablespoons all purpose flour)

1 1/4 cups whole milk

Instructions

Step 1: Prepare the corn. If using frozen corn, thaw it by placing the sealed bag under warm running water in a deep casserole dish. Once thawed, open the bag and drain any excess water using a colander. If using canned corn, simply drain it thoroughly.

Step 2: Cook the base. Heat a large skillet or cast iron pan over medium heat. Add the butter and let it melt completely. Then add the corn kernels, sugar, heavy cream, salt, pepper, and herbs if using. Stir to combine and bring the mixture to a simmer. Cook for about 3 minutes, stirring occasionally.

Step 3: Prepare the thickening mixture. In a medium bowl, whisk together the milk and cornstarch (or flour) until smooth and fully combined.

Step 4: Incorporate the thickener. Pour the milk and cornstarch mixture into the skillet with the corn. Stir continuously and cook until the sauce thickens and the corn is tender, about 5 to 7 minutes.

Step 5: Adjust consistency. If the sauce is too thick, add more milk or cream, 1/4 cup at a time, until you reach your desired consistency. If it’s too thin, mix 1 tablespoon cornstarch with 2 tablespoons water until dissolved and add to the pan. Stir and bring to a simmer. Remember, the sauce will thicken more as it cools.

Step 6: Finish with cheese. Remove the pan from heat and stir in the Parmesan cheese until fully melted and the sauce is creamy. Serve warm.

Tips & Variations

Use brown sugar instead of white for a richer, caramel-like flavor.

Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

For a lighter version, substitute half-and-half for the heavy cream.

Fresh herbs enhance flavor, but dried thyme and rosemary work well if fresh isn’t available.

Adjust Parmesan quantity to control the cheesiness—more cheese makes it thicker and creamier.

FAQs

Can I use fresh corn instead of frozen or canned?

Yes, fresh corn kernels work beautifully in this recipe. Simply cut the kernels from about 4 cups of fresh ears and cook as directed. You may need to adjust cooking time slightly until the corn is tender.

What can I substitute for Parmesan cheese?

If you don’t have Parmesan on hand, Pecorino Romano or Asiago cheese are excellent substitutes. For a dairy-free option, nutritional yeast can add a cheesy flavor, though it won’t melt into the sauce the same way.