Under 30 Minutes

Creamed Corn with Parmesan

  • Prep:
  • Total Time:
  • Servings: 4
Creamed Corn with Parmesan

Source: Martha Stewart Living, August 2007


  • 2 tablespoons vegetable oil
  • 6 cups fresh corn kernels (about 8 ears)
  • Coarse salt and freshly ground pepper, to taste
  • 3/4 cup heavy cream
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)


  1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.

  2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.

  3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.


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