Description
This Creamed Corn Recipe offers a rich and velvety side dish made with fresh sweet corn, butter, cream, and parmesan cheese. It’s a comforting combination that highlights the natural sweetness of corn while adding a luscious, cheesy creaminess. Perfect for holiday dinners or a cozy weeknight meal, this dish is quick to prepare and guaranteed to impress with its smooth texture and delicious flavor.
Ingredients
Scale
Base Ingredients
- 2 tbsp unsalted butter
- 1 large shallot, diced
- 2 garlic cloves, grated or minced
- 5 cups fresh sweet yellow corn kernels (or frozen, thawed and drained)
Dairy and Thickening Ingredients
- 3/4 cup heavy cream
- 1 cup whole milk
- 2 tbsp all purpose flour
- 1/2 cup shredded or grated parmesan cheese
Seasonings
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 3/4 tsp black pepper (plus more for garnish)
- 1/4 tsp cayenne pepper
Garnish
- Chopped parsley
Instructions
- Sauté Shallots: In a large nonstick or cast iron skillet, melt the butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes. Stir frequently to ensure even cooking and avoid burning.
- Add Garlic: Add the grated or minced garlic to the skillet and cook for another 30 seconds, allowing the garlic to release its aroma without browning.
- Combine Corn and Seasonings: Add the corn kernels, heavy cream, granulated sugar, kosher salt, black pepper, and cayenne pepper to the skillet. Stir well to combine all ingredients and cook for 2 minutes to allow the flavors to meld together.
- Make the Milk-Flour Mixture: In a small bowl, whisk together the whole milk and all-purpose flour until smooth, ensuring no lumps remain.
- Thicken the Corn Mixture: Slowly pour the milk-flour mixture into the skillet with the corn, stirring constantly. Cook for about 5 minutes, stirring frequently until the mixture thickens and is heated through. If it has not thickened enough, continue cooking a bit longer while stirring.
- Finish with Parmesan: Remove the skillet from heat and stir in the shredded parmesan cheese until melted and fully incorporated. Taste and adjust seasoning if necessary.
- Garnish and Serve: Garnish with chopped parsley and additional cracked black pepper to taste. Serve the creamed corn hot for the best flavor and texture.
Notes
- This recipe uses cream, butter, and parmesan cheese alongside sweet corn to create a luscious, smooth, and flavorful side dish.
- For best results, use fresh sweet corn kernels, but frozen corn (thawed and drained) works well too.
- Adjust the thickness by cooking longer if desired, stirring to avoid sticking or burning.
- The cayenne pepper adds a subtle heat that complements the sweetness of the corn without overpowering it.
- Serve immediately for optimal creaminess, or reheat gently on low heat to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 255 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 42 mg
