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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

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 20
This cream of corn is ultra-creamy with a delightful crunch—always a hit at my Thanksgiving and Easter gatherings!

Ingredients 

Ingredients:

  • 4 cups heavy whipping cream
  • 4 tsp kosher salt
  • ¾ cup sugar
  • 1 tsp black pepper
  • ½ cup unsalted butter
  • 2 cups whole milk
  • ½ cup all-purpose flour
  • 20 ears fresh corn, cut kernels off the cob
  • 1 cup parmesan cheese, grated and extra for garnish

Instructions

  • In a large pot, around 7 quart, on medium high heat, add heavy whipping cream, salt, sugar, black pepper, butter and milk. Mix until all is combined and butter is melted.
  • Add flour and whisk for 30 seconds.
  • Add corn and constantly stir for 5 minutes.
  • Remove from heat. Stir in Parmesan cheese until melted. Sprinkle some more parmesan cheese on top as a garnish. Serve hot.

Nutrition

Serving: 1portion | Calories: 425kcal | Carbohydrates: 45g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 606mg | Potassium: 428mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1326IU | Vitamin C: 9mg | Calcium: 128mg | Iron: 1mg

Equipment

  • 7 quart pot

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