Skillet Cream Corn

"This makes a great side dish to serve with a pork or beef roast or a turkey or chicken dinner."
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by nikinicole1978 photo by nikinicole1978
photo by lazyme photo by lazyme
Ready In:




  • In a large skillet over medium heat combine corn, whipping cream, salt, pepper, sugar garlic powder (if using) and butter.
  • In a small bowl whisk together the full-fat milk with flour, then stir/add to the corn mixture; cook stirring over medium heat until the mixture has thickened and the corn is cooked through.
  • Remove from heat then add in the grated Parmesan cheese; stir until thoroughly combined and melted.
  • Season with more salt and black pepper if desired.
  • Serve hot.
  • Delicious!

Questions & Replies

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  1. Hagar..
    Aamzin.. wowzies. I let is sit a few mins on the skillet to bring a crisp edge to the corn. My new fav corn recipe.
  2. nikinicole1978
    This corn is amazing. I made it for a girls night in one night and it says to serve 6-8 people but me and a girlfriend polished it off! Everytime there's an event or potluck or birthday party I'm asked to make this. I change the serving size on the recipe to 20 if I'm making it for a party. I just use a huge pot and then transfer to my crock pot. Here in Milwaukee, WI, we have this stuff called "Corn Salt" (it's basically just Lawry's) and I sprinkle that in instead of regular salt and everyone seems to love it. Leftovers (if there is any) are great too! I'm drooling just thinking of it!
  3. Bev I Am
    This is a great corn recipe made for those cold winter months! I usually make this with fresh corn when corn is plentiful. However, this recipe allows you to have the fresh cream corn flavor right in middle of wintertime! I halved the recipe which was perfect for our needs. Thanks so much for your endless incredible recipes, Kittencal!
  4. breezermom
    We loved this recipe! I have to say, we did a taste test before adding the Parmesan cheese...put a little in two ramekins and added parmesan to one and left the other as is. The plain one won out. Although it is different and good with Parmesan, I prefer the wonderful taste of skillet cooked corn without embellishments. Other than leaving out the parmesan, the only other thing I will change is to decrease the sugar by a bit. It was a little bit too sweet. Can't wait to use the recipe with fresh corn! Made for Zaar Stars Tag.
  5. unmistakable1
    Made this for company and it was gobbled up -- definitely better than that canned stuff! :) I shook the milk and flour together in a small glass jar before stirring into the corn. Wonderful!



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