Canned Cream Corn Recipe

Name: Canned Cream Corn Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Southern
Ingredients: 2 (14.5-ounce) cans sweet corn, drained; 1 cup cream; ½ cup freshly grated Parmesan cheese; 2 tablespoons sugar; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon salt; ¼ teaspoon nutmeg

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If you’re ready to level up your side dish game, this Canned Cream Corn Recipe is about to become your new go-to for every comfort food occasion. We’re talking cozy, creamy, buttery corn loaded with flavor and ready in just about half an hour.

Bowl of creamy canned cream corn served as a comforting side dish, topped with fresh herbs and black pepper. Easy Southern-style recipe for Thanksgiving, Christmas, potlucks, and weeknight dinners.

This isn’t the bland, boring corn you remember from sad cafeteria lunches—this is thick, rich, and just a little bit fancy (thank you, Parmesan and a hint of nutmeg). Perfect for the holidays or just any night when you want your veggies to taste like a treat.

Why You’ll Love This Canned Cream Corn Recipe

Comfort in a Skillet (No Fancy Stuff Needed)

Super easy: Open some cans, toss everything in a pot, stir, and simmer.
Ultra creamy: Thanks to heavy cream, real butter, and grated Parmesan.
Crowd-pleaser: Southern-style flavor that’ll convert even the “I don’t like corn” folks.
Perfect for a crowd: Double or triple for the holidays—everyone will want more.
Versatile: Serve hot with cracked black pepper, a sprinkle of parsley, or as a base for savory casseroles.

You don’t need to be a pro chef to pull off this recipe—it’s basically impossible to mess up, and it tastes way fancier than the effort involved. Your only challenge? There won’t be leftovers.

Ingredients You’ll Need

Cans of sweet corn (drained, not creamed corn)
Heavy cream or whipping cream
Freshly grated Parmesan cheese
Sugar
Butter
Flour
Salt
Nutmeg (optional, for warmth)
Fresh cracked black pepper (optional, to serve)

For precise amounts, check the recipe card at the end of the post.

How to Make Canned Cream Corn (Step-by-Step)

Honestly, this is the definition of easy comfort food. Here’s how it goes:

Drain the corn: Pop open your cans and drain well.

Draining canned corn in a green colander, the first step for making homemade creamy canned corn, perfect for fast holiday cooking or easy weeknight dinners.

Combine everything: Toss corn, cream, Parmesan, sugar, butter, flour, salt, and nutmeg into a large pot.

Cream being poured over canned corn kernels in a skillet, showing the start of a creamy Southern-style corn side dish, ideal for Thanksgiving or Christmas.

Ingredients for canned cream corn: sweet corn, butter, Parmesan, flour, and cream in a pot, ready to stir together for a quick and classic Southern side.

Heat: Place over medium heat. Stir and bring to a low boil or lively simmer.
Simmer: Cover and turn down to medium-low. Cook for 30 minutes, stirring now and then, until thick and creamy.
Serve: Dish it up hot with cracked black pepper. Dive in and watch it vanish!

Freshly cooked creamy canned corn in a pan, garnished with green onions and black pepper. This Southern-inspired side is a staple for Thanksgiving or Christmas feasts.

Tips & Variations

No Parmesan? Romano works too, or leave it out for a milder version.
Nutmeg too wild? Skip it if you like, but it really does something special.
Dairy-free? Use coconut cream and vegan butter. The texture stays luscious.
Make ahead: Best served fresh, but leftovers reheat beautifully.
Feeding a crowd? Double or triple this recipe easily—just use a bigger pot.

Storage & Reheating

Store: Keep leftovers covered in the fridge for up to 4 days.
Reheat: Microwave or warm gently on the stove, stirring often.
Make it fresh: This recipe is best right off the stove, but honestly, nobody complains about leftovers!

Serving Ideas

Pair this with roasted chicken, BBQ, meatloaf, or right in the middle of your Thanksgiving table. It’s also awesome on its own as a comfort snack or topped with a sprinkle of fresh herbs. Feeling extra? Spoon it over mashed potatoes or serve alongside skillet cornbread.

Bowls of homemade creamy canned corn, ready to serve for a holiday meal, potluck, or Sunday dinner. Rich, savory, and always a crowd favorite.

FAQ

Can I use fresh or frozen corn?

Absolutely! Use 3 cups of thawed frozen or fresh corn in place of the canned. No other changes needed.

Can I skip the Parmesan or use something else?

Yes! Romano or Asiago work well, or leave out the cheese for a simpler version.

Is the nutmeg really necessary?

Not at all—but it adds a cozy, warm flavor that surprises everyone (in a good way). Try a little and see!

How do I thicken creamed corn if it’s too runny?

Keep simmering uncovered until it thickens, or add a bit more flour if you’re in a hurry.