November 13, 2026

Skillet Creamed Corn and Peas with Parmesan and Chives

Name: Skillet Creamed Corn and Peas with Parmesan and Chives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbl Unsalted utter; 1 Shallot (Large and finely chopped.); 4 Cups Sweet Corn (Frozen.); 2 Tsp Flour; 1/2 Cup Heavy Cream; 1/2 Cup Whole Milk; 1 1/2 Cups Peas (Frozen.); 1/2 Cup Parmesan Cheese (Finely grated.); 1/2 Tsp Salt; 1/2 Tsp Pepper; 2 Tbl Chives (Fresh and chopped.)

Skillet Creamed Corn and Peas with Parmesan and Chives is a Thanksgiving side you can make while the turkey rests. Sweet corn and green peas are folded into a light cream sauce with buttery shallots, nutty Parmesan, and fresh chives. The corn keeps a little bite, the peas add a pop of color, and the sauce is just thick enough to coat each kernel. It serves six to eight and comes together on the stovetop in about 20 minutes, leaving the oven free for stuffing or rolls.

Skillet Creamed Corn and Peas with Parmesan and Chives History

Corn has a much longer history than creamed corn. Indigenous growers in what is now southwestern Mexico began domesticating maize from a wild grass called teosinte roughly 9,000 years ago. By 1916, an Oregon newspaper printed a recipe titled Creamed Corn that combined canned corn and heavy cream in a baked dish. This skillet version uses frozen vegetables and finishes with Parmesan and chives.

Start by softening a finely chopped shallot in butter. Add the frozen corn and let the water it releases cook off before sprinkling in the flour. That small amount of flour helps the milk and cream thicken into a sauce that clings to the vegetables. Stir in the frozen peas near the end so they stay bright green. Take the skillet off the heat before adding the finely grated Parmesan, then taste for salt and finish with chopped chives.

For a head start, cook the corn and cream sauce the day before and refrigerate them. On Thanksgiving, warm the mixture gently in the skillet with a splash of milk if it has thickened. Add the peas and simmer until they are hot, then stir in the Parmesan and chives. Serve it in a warm bowl alongside roast turkey, and let a little of the sauce mingle with the stuffing.

Mr. Sam

Skillet Creamed Corn and Peas with Parmesan and Chives

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 18 Servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

2 Tbl Unsalted utter
1 Shallot Large and finely chopped.
4 Cups Sweet Corn Frozen.
2 Tsp Flour
1/2 Cup Heavy Cream
1/2 Cup Whole Milk
1 1/2 Cups Peas Frozen.
1/2 Cup Parmesan Cheese Finely grated.
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbl Chives Fresh and chopped.

Method

Sauté the shallot and corn. Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened. Add the corn straight from the freezer and cook for 4–5 minutes, stirring occasionally, until hot and any water in the skillet has evaporated.
Make the cream sauce. Sprinkle the flour over the corn and stir for 1 minute. Pour in the cream and milk, stirring as you go. Bring to a gentle simmer and cook for 2–3 minutes, until the sauce lightly coats the corn.
Add the peas. Stir in the frozen peas and simmer gently for another 2–3 minutes, until they’re bright green and heated through.
Finish and serve. Take the skillet off the heat. Stir in the Parmesan, salt, pepper, and half the chives. Taste for seasoning, then spoon into a warm serving bowl and scatter the remaining chives over the top.

Notes

Thanksgiving timing tip: Make the creamed corn a day ahead and refrigerate it. Reheat it gently on the stovetop with a splash of milk, then add the peas, Parmesan, and chives just before serving.

Author: Mr. Sam

Filed Under: American, Side Dish, Vietnamese

Tags: easy holiday sides, fresh chives, frozen corn recipes, green peas, Parmesan creamed corn, skillet creamed corn and peas, stovetop side dishes, Thanksgiving vegetable sides

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A Thanksgiving table can tell you a great deal about the people who set it. There may be a turkey in the middle, but the dishes around it often tell the better story. A grandmother’s stuffing, a neighbor’s tamales, or a pie made from a recipe card stained with butter can carry generations of family history. The holiday has a more complicated history. In the autumn of 1621, English settlers at Plymouth and members of the Wampanoag nation shared a harvest gathering that lasted three days. The Wampanoag had their own traditions of giving thanks long before the settlers arrived. Centuries later, the gathering became known as the “First Thanksgiving,” a founding story that left out the dispossession and violence Indigenous peoples experienced as colonization expanded. The federal holiday took shape much later. In 1863, during the Civil War, Abraham Lincoln proclaimed a national day of thanksgiving and asked Americans to remember those who had lost loved ones in the conflict. In 1941, Congress established the fourth Thursday in November as the federal holiday. Today, Thanksgiving means different things to different people. Some drive hours to see relatives. Others gather with friends, serve meals in their communities, or feel the absence of someone who used to sit at the table. In Plymouth, Indigenous people and their allies have observed a National Day of Mourning since 1970, honoring Native ancestors and drawing attention to the enduring effects of colonization. Perhaps the most generous thing we can bring to Thanksgiving is attention. We can listen to the stories our families tell and make room for the histories we were seldom taught. We can thank the person who cooked, call the friend who is spending the day alone, or pull up another chair. Gratitude takes on a different weight when somebody else can feel it.

Before anyone sits down, the kitchen smells of butter, sage, and a turkey just out of the oven. Its skin is golden and crisp, and the first slices are usually gone before the platter makes it to the table. A pitcher of warm gravy follows close behind, ready for the turkey and the well someone has already made in a mound of mashed potatoes. I always look for the stuffing. The best spoonful has a little of everything, from the crunchy corners of toasted bread to the soft middle fragrant with onion, celery, and sage. Cranberry sauce, bright and tart, cuts through the richness of the gravy. Some families simmer whole berries with orange zest, while others slide the sauce straight from the can and slice it along the ridges. Either way, somebody will ask for it before the plate makes a full turn around the table. The side dishes are where families put their own stamp on dinner. One table might have green bean casserole with crisp fried onions and sweet potatoes crowned with toasted marshmallows. Another might have baked macaroni and cheese, collard greens, cornbread dressing, or tamales. And there is always a good reason to reach for a warm roll, especially when a little gravy remains on the plate. By the time dessert comes out, somebody has already said they couldn’t possibly eat another bite. Then the pumpkin pie gets sliced. Its custard smells of cinnamon and ginger, and a spoonful of whipped cream softens the spice. Pecan pie offers a sticky sweetness and a good crunch, while apple pie is especially welcome if it’s still warm enough to melt a scoop of vanilla ice cream. The next day, there’s one more pleasure waiting in the refrigerator. A turkey sandwich with leftover cranberry sauce might be the best bite of all.