Transform the most simple ingredients into the most delicious side dish – Seasoned Creamy Cheesy Sweet Corn is just the thing you need to brighten up your main and your plate! Creamy, cheesy, sweet, and salty all in one!!
I love corn. Not like love, but LOVE!!! It’s my vegetable of choice and I could seriously eat it every day. Seriously! And, I love it any way I can get it. I love it grilled, sauteed, boiled, or steamed, and I love it in soups or stews, in a taco, on a burrito, as a side, or just on it’s own – like this!
Corn is cheap. Really cheap. I will buy frozen corn in all instances when fresh corn on the cob is not in season. Where I live, fresh and locally sourced corn on the cob is in season and available in August and September. Rare is the occasion that I will buy corn on the cob during the other ten months of the year. If I do, it’s because I have a craving and just got to have it.
I grew up with canned corn. I can honestly say that I don’t ever remember seeing frozen bagged corn or fresh corn on the cob as a child. My mother always purchased corn in cans. There was the regular canned kernel corn that also came in a peaches and cream variety. There was also the canned creamed corn. And, on occasion, there was a canned corn that had red and green peppers in it too. Oh, and of course, there was the canned corn on the cob.
Yes, Dear Reader, canned corn on the cob. In my adult years, I have only ever seen canned corn on the cob when I visited Newfoundland in 2014. We were doing a little grocery shopping and I saw those unmistakably familiar gigantic cans. I took a picture and I uploaded it to Facebook to share with my non-Newfoundland friends. I still have that photo. Here it is!
I loved that stuff! I think there was five in a can and it was the perfect amount for our family of five. We all got one each, but I always wished there was more!
It’s so odd to think back and recall how my childhood was so deeply influenced by our lack of fresh produce. Until my family moved when I was in my early teenage years, I had never seen corn in its natural state. Imagine my fascination when we drove by vast and expansive fields of corn when we first moved to rural Ontario!
Back to that old Facebook photo, a fellow Newfoundland friend of mine from way back, commented on the photo shortly after I had posted it. And, I think she put it best when she said, “When I first moved to Ontario, I freaked out when I saw corn inside a husk AND on a stalk in a field. I thought it only came in cans. I was 23 years old. Sad much?” I remember that feeling, old friend!
Life is strange and full of the unexpected. Who knew sometime as simple as “real” corn; something that has been the cornerstone of civilization for so many years, bring so much amazement and joy to those of us who grew up on a small island in a colder climate where corn fields were a vastly unfamiliar site. Or, in my case, completely obsolete!
Fast forward 30 years later, and even though I try to find the freshest corn I can possibly find, I’d probably pay big bucks for a can of corn on the cob. Not because it would taste better than fresh corn, but because it would bring me back to when I was young and life was simple. After all, isn’t that something we all want?
If corn is in season, than I encourage you to use fresh corn in this recipe. Also, frozen corn is great too. That’s what I used. Canned corn will not give you the same results. Canned corn is already seasoned and has preservatives which will alter the taste of this recipe. Also, I find canned corn kernels to be a little too soft for my liking. I prefer corn kernels to be more firm. When biting into a corn kernel, it should pop in your mouth. That’s when you know it’s fresh!
If you like a creamy, cheesy, salty taste to just about anything, than this Seasoned Creamy Cheesy Sweet Corn is for you! Oh, and one last thing, if you don’t have an seasoning salt, or can’t find any, you can easily substitute with poultry seasoning; that works really well too!
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Seasoned Creamy Cheesy Sweet Corn
- 4 cups corn frozen
- 1 tablespoons butter
- 1/2 cup heavy cream
- 1/4 teaspoon ground black pepper
- 1/2 teaspoons seasoning salt
- 1/2 cup parmesan cheese, grated (plus more for garnish)
- fresh parsley finely chopped, for garnish (optional)
- Add the butter and frozen corn to a skillet over medium-high heat. Saute the corn until fully cooked; about 5 minutes.
- Add the black pepper, seasoning salt, heavy cream, and parmesan. Stir the ingredients into the corn. Lower the heat to a simmer and cook for 5 minutes.
- Turn off the heat, place a lid on the skillet and let the corn sit for 5 more minutes.
- Toss and serve; garnish with freshly chopped parsley and more parmesan if desired.
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