Parmesan-crusted creamed corn is a perfect side dish for entertaining, as it is easy, make ahead, and absolutely delicious.
This parmesan-crusted creamed corn is a must-have recipe for holiday cooking. It is easy, delicious, company worthy, and make ahead. You can’t beat that to take the stress out of holiday entertaining!
This corn dish is one of my favorite recipes from Dianne Phillips’ Happy Holidays From The Diva of Do-Ahead. Dianne, who also authored Perfect Party Food (one of my favorite cookbooks), says that this Parmesan-crusted corn is the most requested dish from her signature Do-Ahead Thanksgiving Dinner cooking classes.
The photo of my Parmesan-crusted creamed corn shows the corn unbaked. I so wish I had an after photo to show how bubbly, golden, and yummy the finished product looks. Trust me; the corn looks and tastes out of this world. It is an outstanding and company worthy dish.
Make ahead: This corn can be made up to the point of baking and refrigerated for up to 3 days or frozen up to one month. This is a wonderful and savvy way to cook for Thanksgiving by having this dish made ahead of time and simply baked before serving.
I use my fave frozen creamed corn for this recipe~McKenzie’s white. The McKenzie’s corn comes in tubes and is found in the frozen vegetable case of most grocery stores. My freezer is never without at least 3 tubes of this corn. It tastes as close to homemade, freshly shucked creamed corn as you can get without doing all the work.
Another way that I serve this corn is simple~and I include the easy peasy recipe below after the parmesan version.I make this simple corn all the time to go with our meals. Everyone loves it!
If you try this recipe, please send comments and pics of your finished product. I’d love to hear how you like it! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Simple Creamed Corn (Using McKenzie’s Frozen White Corn)
- 2 16-ounce packages frozen McKenzie’s white creamed corn
- 6 tablespoons butter
- 2 teaspoons salt
- Run hot water over both tubes of corn until soft enough to cut and remove wrapper.
- Put corn in microwave dish or bowl.
- Microwave on high for 8-10 minutes, stirring once or twice during this time.
- Remove from microwave; add butter and salt. Stir well.
- Put into serving bowl, and serve immediately.
Note: this needs to be cooked just before eating and can be made on the stovetop as well. Since it can be cooked so quickly, there is no need for a make ahead version.