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cast iron skillet with creamed corn on slate

I’ll never forget the moment I had really amazing cream corn. I’m not talking about the stuff out of a can, although I do enjoy that, too. I’m talking weak-in-the-knees, going back for thirds amazing.

A friend took me to a little fried chicken joint in Abilene, Kansas. The corn was cooked in heavy cream and a hint of sugar, allowing each kernel to absorb the rich, buttery sweet fat. I’ve recreated the recipe using the sous vide method of cooking.

– Learn more about sous vide cooking –

The sinfully luxurious ingredients get placed in a FoodSaver® Sous-vide Vacuum Seal Bags. You don’t want to vacuum the ingredients. If you try that, the cream will be sucked out with the air because it’s so light.

Instead, carefully press out as much air as you can with your hands, and place the sous vide bag in your FoodSaver® FM2000 Vacuum Sealing System, and just press the seal button. In about 10 seconds, everything will be locked in the bag tight.

Creamed corn in a sous vide bag being sealed

Because the bag is only sealed and not vacuumed, there will be some air inside. This can cause the bag to float. To ensure the bag remains under water during your sous vide cook, fill a mason jar with water, and lay it on top of the bag. The weight will cause the bag to sink.

cast iron skillet with creamed corn on gray wood with Foodsaver in background

After 30 minutes, you’re going to want to eat the cream corn straight from the bag, but trust me it gets better. Pour the corn into a skillet and top it with panko, butter and Parmesan. Just before mealtime, heat it on a 400-degree grill or in an oven. The cream will be bubbling and the topping will brown.

Crack through the crust. It’s okay if you go back for thirds.

cast iron skillet with creamed corn on gray napkin
4.75 from 4 votes

Sous Vide Cream Corn with Crispy Parmesan

Corn on the cob is great, but cream corn is so much better, especially when it’s topped with a crispy Parmesan crust.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6


  • 5 cobs fresh corn
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 2 tsps sugar
  • 1 tsp kosher salt
  • 1/2 tsp white pepper

Crispy Parmesan Topping

  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 tbsp butter, softened


  • Fill a large pot with water. Insert your sous vide machine, and set the temperature to 180F degrees.
  • Slice the corn kernels off the cob. You should have about 4 cups.
  • Place the corn in a gallon-sized sous-vide bag with the cream, 2 tablespoons butter, sugar, salt and white pepper. Seal the bag with the FM2000 system. (Don’t vacuum it, or the cream will come out.)
  • Submerge the bag into the preheated pot of water, and cook for 30 minutes. Submerge the bag in cold water for a couple of minutes to stop the cooking process.
  • To serve, pour the creamed corn into a skillet. Combine the topping ingredients, and sprinkle over the corn. Bake in a 400-degree oven or grill for 15 minutes, until the topping is brown and toasty.


Calories: 242kcalCarbohydrates: 19gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 50mgSodium: 577mgPotassium: 227mgFiber: 1gSugar: 6gVitamin A: 700IUVitamin C: 5.1mgCalcium: 71mgIron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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christie vanover standing against wood wall.

Hey BBQ Family

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. Can you further explain the topping? do i put butter first? than the pank and cheese? whats the order in this?


    greetings from the Netherlands.

    1. Combine the topping ingredients together in a bowl, until they are blended. Then, add that on top of the corn.