Just a bit of cream combines with Parmesan cheese to make a rich, delicious sauce for a cheesy corn side dish. The nuttiness of the fresh parmesan along with the sweetness of fresh sweet corn will have you going back for seconds.
When it comes to side dishes my summer go-to is always potato salad and something with corn. First, because I usually have the ingredients on hand. Second, because I love the flavors, especially of fresh corn.
Now that you’ve learned how to saute, grill, roast, boil, and steam this summer’s fresh corn, let’s fancy it up with this super easy variation.
This side dish comes together in less than 10 minutes. Which makes it perfect for a busy weeknight or to throw together for a last-minute cookout with the neighbors.
For the sweetest corn always try to get fresh picked and keep it refrigerated. The longer the amount of time between picking, the starchier or tougher your kernels will become.
Freshly grated parmesan is the key to this recipe, don’t short-change things with the grated stuff from a can or pre-shredded. Grating your own will give you the creamiest sauce.
This cheesy corn recipe is a great way to use up that corn from the garden when you are looking for something besides serving fresh corn on the cob, again.
Cheesy Corn Recipe
- Melt the butter in a large skillet over medium-high heat. Once the butter has melted and the foaming subsides, add the corn and a big pinch of salt and some pepper and cook, tossing and shaking the corn.
- Cook the corn until it’s heated through and tender, 3 to 4 minutes. Add the cream and bring to a simmer for about 30 seconds.
- Add the cheese and stir to melt, continuing to stir until the corn is covered in a thick cream sauce. Taste and adjust the salt and pepper. Serve immediately.
This recipe is adapted from Six Seasons: A New Way With Vegetables.
For a few more of my favorite corn sides, try this southwest-inspired corn salad with fresh corn, bell peppers, jalapenos, cilantro, and onion.
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Sweet and rich with the slightest bit of crunch from the corn, creamed corn is easy enough to enjoy any time of the year.
Crockpot creamed corn made from scratch with frozen corn is a buttery, sweet and savory treat perfect for weeknights or special occasions.
Creamy Cheesy Sauteed Corn
- 1 tablespoon unsalted butter
- 4 large ears fresh corn kernels removed, about 3 cups
- ⅓ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 2 tablespoons fresh Italian Parsley chopped
- Melt the butter in a skillet over medium-high heat. Once the butter has melted and the foaming subsides, add the corn and cook, tossing and shaking the corn.
- Cook the corn until it's heated through and tender, about 3 minutes. Add the cream and bring to a simmer for about 30 seconds.
- Add the cheese and stir to melt, continuing to stir until the corn is covered in a thick cream sauce. Taste and season with salt and pepper. Sprinkle with parsley and serve immediately.