Creamy Cajun Corn

Name: Creamy Cajun Corn
Prep time: 5 min
Cook time: 50 min
Ingredients: 2 lbs frozen corn; minced garlic, to taste; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp black pepper; 1-2 tsp Tony Chachere’s No Salt Seasoning; 1 tsp smoked paprika; 1 stick butter, sliced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup additional Parmesan cheese, for topping; paprika, for topping; dried parsley, for topping

Creamy Cajun corn is an easy baked side dish with sweet corn, garlic, butter, heavy cream, Parmesan, and bold Cajun-style seasoning.

Frozen corn goes straight into an aluminum pan and gets seasoned with garlic powder, onion powder, black pepper, Tony Chachere’s No Salt Seasoning, and smoked paprika. Minced garlic and heavy cream get stirred in so the corn bakes in a rich, savory cream sauce instead of drying out.

A full stick of sliced butter goes over the top with Parmesan cheese, then the pan bakes covered until the corn is hot and tender. After stirring everything together, more Parmesan, paprika, and dried parsley finish the dish before it goes back into the oven uncovered for a few more minutes.

Every scoop is creamy, buttery, garlicky, slightly smoky, and perfect next to grilled meats, barbecue dinners, holiday plates, or any comfort food meal that needs a simple corn side.

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Why You’ll Love This Recipe

Easy baked corn side dish made with frozen corn and simple pantry seasonings.
Heavy cream, butter, and Parmesan make it rich, creamy, and cheesy.
Tony Chachere’s No Salt Seasoning and smoked paprika give it bold Cajun-style flavor.
Bakes in one aluminum pan for easy prep and cleanup.
Great side dish for barbecue, weeknight dinners, holidays, or potlucks.

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Ingredients

The base of this recipe starts with frozen corn, minced garlic, garlic powder, onion powder, black pepper, Tony Chachere’s No Salt Seasoning, smoked paprika, heavy cream, butter, and Parmesan cheese. The corn bakes covered so it has time to heat through and soften while soaking up the creamy garlic butter flavor.

Additional Parmesan, paprika, and dried parsley go over the top at the end. Baking it uncovered for the final few minutes helps the topping finish and brings the creamy Cajun corn together before serving.

2 lbs frozen corn
Minced garlic, to taste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1-2 tsp Tony Chachere’s No Salt Seasoning
1 tsp smoked paprika
1 stick butter, sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup additional Parmesan cheese, for topping
Paprika, for topping
Dried parsley, for topping

How To Make Creamy Cajun Corn

Step 1: Preheat Oven

Preheat the oven to 400°F.

Step 2: Add Corn

Add the frozen corn to an aluminum baking pan.

Step 3: Season Corn

Season the corn with garlic powder, onion powder, black pepper, Tony Chachere’s No Salt Seasoning, and smoked paprika.

Step 4: Add Garlic and Heavy Cream

Add the minced garlic, pour in the heavy cream, and stir everything together until well combined.

Step 5: Add Butter and Parmesan

Add the full stick of sliced butter evenly over the top, then sprinkle with 1/2 cup Parmesan cheese.

Step 6: Cover and Bake

Cover the pan with aluminum foil and bake at 400°F for about 45 minutes, or until the corn is hot and tender.

Step 7: Stir Corn

Remove the foil and stir the creamy corn together.

Step 8: Add Toppings

Top with another 1/4 cup Parmesan cheese, a sprinkle of paprika, and dried parsley.

Step 9: Bake Uncovered

Return to the oven uncovered for 5 more minutes.

Step 10: Serve

Serve warm and enjoy.

Recipe Variations

Add cooked crumbled bacon before serving for a smoky loaded corn version. The bacon adds crunch and works well with the butter, Parmesan, garlic, and Cajun seasoning.
Stir in shredded pepper jack cheese after baking covered if you want a cheesier version with a little heat. Let it melt into the hot corn before adding the final Parmesan topping.
Add diced jalapeños for a spicier creamy corn side dish. They bring heat and pair well with the smoked paprika and Cajun-style seasoning.
Use fresh corn cut off the cob when it is in season. Fresh corn may cook a little faster, but it still tastes great with the cream, butter, garlic, and Parmesan.
Finish with a squeeze of lime for a brighter flavor. The lime cuts through the richness of the butter, heavy cream, and Parmesan.

Tips for Success

Keep the pan covered for the first bake so the frozen corn has time to heat through and become tender.
Stir the corn after baking covered so the melted butter, cream, garlic, Parmesan, and seasonings coat everything evenly.
Use Tony Chachere’s No Salt Seasoning so you can control the salt level while still getting Cajun-style flavor.
Slice the butter before adding it so it melts more evenly over the corn.
Bake uncovered at the end after adding the extra Parmesan, paprika, and parsley so the topping sets into the creamy corn.
Taste before adding any extra seasoning because Parmesan and Cajun seasoning can bring plenty of flavor on their own.

Frequently Asked Questions

Can I use canned corn instead of frozen corn?

Yes, canned corn can be used, but drain it very well before adding it to the pan. Since canned corn is already softer than frozen corn, the bake time may be shorter. Check it sooner and bake until everything is hot, creamy, and combined.

Does the corn need to be thawed first?

No, the frozen corn can go straight into the baking pan. Baking it covered helps the corn heat through and soften while the butter, cream, and seasonings melt together. If you thaw the corn first, you may not need the full 45 minutes.

Is this creamy Cajun corn spicy?

It has bold Cajun-style flavor, but it is not meant to be overly spicy. The heat level depends on how much Tony Chachere’s No Salt Seasoning and paprika you use. If you want it hotter, add cayenne pepper or a little extra Cajun seasoning.

How do I keep the sauce creamy?

Stir the corn well after the covered bake so the heavy cream, melted butter, garlic, and Parmesan come together. If the sauce looks loose right out of the oven, let it sit for a few minutes before serving. It will thicken slightly as it cools.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm, stirring halfway through. If the corn thickens too much, add a small splash of heavy cream or milk before reheating.

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Creamy Cajun Corn

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A creamy baked Cajun corn side dish made with frozen corn, minced garlic, garlic powder, onion powder, Tony Chachere’s No Salt Seasoning, smoked paprika, butter, heavy cream, Parmesan cheese, paprika, and dried parsley.

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Prep Time 5

Cook Time 50

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs frozen corn
minced garlic, to taste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1-2 tsp Tony Chachere’s No Salt Seasoning
1 tsp smoked paprika
1 stick butter, sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup additional Parmesan cheese, for topping
paprika, for topping
dried parsley, for topping

Method

Preheat the oven to 400°F.
Add the frozen corn to an aluminum baking pan.
Season the corn with garlic powder, onion powder, black pepper, Tony Chachere’s No Salt Seasoning, and smoked paprika.
Add the minced garlic, pour in the heavy cream, and stir everything together until well combined.
Add the full stick of sliced butter evenly over the top, then sprinkle with 1/2 cup Parmesan cheese.
Cover the pan with aluminum foil and bake at 400°F for about 45 minutes, or until the corn is hot and tender.
Remove the foil and stir the creamy corn together.
Top with another 1/4 cup Parmesan cheese, a sprinkle of paprika, and dried parsley.
Return to the oven uncovered for 5 more minutes.
Serve warm and enjoy.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.