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Better-Than-Restaurant Cream of Corn Recipe
Creamy, slightly sweet, with a delightful crunch from fresh corn—this cream of corn recipe has it all! One of my friends even claimed it’s better than Lawry’s famous version, and that’s high praise considering that’s where I first fell in love with cream of corn! This recipe feeds a crowd (about 20 people) and is perfect for special gatherings like Easter, Thanksgiving, and Christmas. But don’t worry, you can easily scale it down to fit your needs.
Why It Works
Each bite has the perfect balance of creaminess, a hint of sweetness, and just the right crunch. My go-to serving amount is one cob per person, but I always make a bit extra—trust me, you don’t want to run out of this!
Make-Ahead Tips
This recipe is quick, easy, and loaded with flavor. It freezes beautifully and will keep in the fridge for up to three days. Just don’t let it sit out too long, as the cream can spoil. Reheat gently over low-medium heat, stirring often, or pop it in the oven at 350°F.
The Finishing Touch
Grated Parmesan is the secret ingredient that ties all the flavors together. Feel free to add a little extra if you’re a Parmesan lover. Top it off with a sprinkle of chopped chives for a fresh, vibrant garnish, and you’ve got a dish that’s as beautiful as it is delicious!
Cream of Corn
Ingredients
Ingredients:
- 20 cups fresh corn, around 25 ears of corn, cut off the cob
- 4 cup heavy cream
- 2 Tbsp kosher salt
- ¾ cup sugar
- 1 tsp black pepper
- ½ cup unsalted butter
- 2 cups whole milk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 cup parmesan cheese, freshly grated and ¼ cup extra for garnish
Instructions
- In a large pot with medium high heat, add heavy cream, salt, sugar, black pepper, unsalted butter, vanilla extract and milk together. Whisk until all is combined and butter is melted.
- Then add flour and whisk for one minute.
- Add corn, reduce heat to medium low and let it simmer, constantly stirring, for around 30 minutes.
- Remove from the heat, and stir in Parmesan cheese until melted. Sprinkle some more parmesan cheese on top as a garnish. Serve hot.
Notes
Nutrition
Equipment
- 7 quart pot
Did you make this recipe? Give it a star rating below!
Kim De La Cruz
Best cream corn recipe ever!!!! Better than Lawry’s! A must try ♥️
Cindy Lam Lorimer
wow thanks kim! that’s saying some as lawry’s is pretty darn good. xo.
Jose Navarro
I came across Cindy’s recipes online and gave them a shot for a Friendsgiving. It was all a hit!! My friends loved everything that was made! You have to definitely make these some holiday favorites for your loved ones. I made the Cream of Corn, Baked Ham, and Pan Fried Brussel Sprouts with Balsamic Vinegar! All big hits for the potluck
Alejandro Padilla
All I can say is my grandma Lucy is rolling over in her grave from jealousy… SOOO GOOD!!!
Jacqueline
Hands down the best cream of corn!!! Definitely one that is always requested and a family favorite! Love that it’s super easy to make and comes out perfect every single time! Thanks Cindy!
Jade Devitt
I had the privilege of enjoying this dish along with some of Cindy’s other Thanksgiving treats. With corn you always have the sweetness built in. But Cindy’s version here has a very rich and balanced taste that compliments so well with traditional Holiday fare. The most unique aspect was the creamy yet balanced texture that transcends what you might expect from this traditional staple.
Christie Levine
This was the most delicious recipe! It was a big hit this Thanksgiving!
Hien P.
My first recipe i got from Cindy’s website and won’t be my last for sure. Loved how her recipe is so details. And best of all it’s turned out delicious.
Joanne F.
This was a big hit! So delicious. Using fresh corn is a MUST. Use extra freshly shaved Parmesan for topping and pop it into the broiler to get a light golden crust. Soooo good!