Creamed corn has made the “worst barbeque” in San Antonio famous

Bechamel sauce with Parmesan cheese turns fresh or frozen corn into an extra ordinary side dish. In side-by-side blind tastings among friends, our Best Loved Cream Corn version wins every time over the local BBQ shack favorite.. Make double the amount to avoid disappointing your crowd.

Prep time:5 minutes
Cook time:20 minutes
Servings:4 – 6


In side-by-side blind tastings among friends, our version wins every time.

  • 2 tablespoons Butter
  • 1 clove Garlic, chopped
  • 1 1/2 tablespoons All Purpose Flour
  • Dash of ground Pepper, black or white
  • 1 Cup Milk
  • 1/4 Cup Grated Parmesan or Romano cheese
  • 1 teaspoon Mild Yellow (Shiro) Miso or Chicken Bouillon Paste
  • 16-ounce bag frozen Corn


  1. In a saucepan over medium heat, melt butter, add chopped garlic and saute 2-3 minutes until fragrant. Stir in miso or chicken bouillon paste, flour and pepper. Continue stirring another minute or two to add a little color to flour.
  2. Add milk all at once. Continue to cook, stirring frequently to avoid scalding the milk, until thickened and bubbly. Add Parmesan or Romano cheese, stir 1 to 2 minutes more.
  3. Reduce heat to simmer and add frozen corn. Cook 4-5 minutes more or until corn is thoroughly heated.