CommonGround volunteer Molly Aden shares her recipe for Parmesan Creamed Corn with Pure Nebraska viewers.

Parmesan Creamed Corn


  • 2 bags frozen corn, thawed (about 20 oz. total)
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 teaspoons pepper
  • 2 tablespoons butter
  • 1/4 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1/2 cup grated Parmesan cheese


  • Combine corn, heavy cream, sugar, butter, salt, and pepper in a skillet over medium heat.
  • Cook & stir, until butter has melted (3 to 5 minutes)
  • Whisk together milk and flour in a small bowl until smooth.
  • Add milk mixture to the skillet and continue to cook until sauce is thickened, about 4 minutes.
  • Remove from the heat, and stir in Parmesan cheese until melted.


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