Parmesan Crusted Corn Recipe

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Parmesan Crusted Corn

Lynnda Cloutier


This luxuriously creamy and comforting corn dish is requested by my friends and family on a regular basis. I think the reason is that the simplicity of the ingredients belies the sophistication and scrumptious flavor. You can substitute whole milk for the cream, but the finished dish won’t be as luxurious. Also, don’t use skim milk. It gives the sauce a bluish tinge....not attractive at all. Also, I omitted the flour and used half as much cornstarch, as my sister in law is gluten intolerant.Unknown Source

pinch tips: How to Shuck, Cook, and Cut Corn




6 tbsp. unsalted butter, melted (3/4 stick)
2/3 cup freshly grated parmesan cheese
1 1/2 cups heavy cream
two 16 oz. pkgs. frozen white corn, defrosted
2 tsp. salt
1 tsp. sugar
3 tbsp. flour

Directions Step-By-Step

Preheat oven to 350. Brush a 13 x 9 inch baking dish with some of the butter.
Sprinkle 1/3 cup of the cheese over the bottom of the dish. Tilt so the cheese is evenly distributed and adheres to the butter. (Or you can use ten 4 oz. ramekins for individual servings)
In large pan, heat cream til it begins to boil. Add corn, salt and sugar and heat, stirring occasionally, til mixture is almost at a boil.
In meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the pan and cook til thickened and liquid comes to a boil. Remove pan from heat, transfer mixture to prepared dish or ramekins and sprinkle with the remaining 1/3 cup cheese. At this point, you can let cool, cover and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
Bake corn til bubbling, and golden brown, about 30 minutes. Individual ramekins will take 15 to 20 minutes. Serve at once. Serves 8 to 10

About this Recipe

Course/Dish: Vegetables