Description
A rich and creamy side dish featuring fresh sweet corn kernels cooked with shallots, garlic, and a blend of cream, milk, and parmesan cheese to create luscious creamed corn with a hint of spice and sweetness. This comforting recipe is perfect for elevating any dinner plate and comes together in just 15 minutes.
Ingredients
Scale
Primary 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 Seasonings
- 3/4 cup heavy cream
- 1 cup whole milk
- 2 tbsp all purpose flour
- 1/2 cup shredded or grated parmesan cheese
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 3/4 tsp black pepper, plus more for garnish
- 1/4 tsp cayenne pepper
- Chopped parsley for garnish
Instructions
- Sauté Shallots: In a large nonstick or cast iron skillet, melt the unsalted butter over medium-high heat. Add the diced shallot and sauté until soft, translucent, and fragrant, about 2 minutes, stirring frequently.
- Add Garlic: Stir in the grated or minced garlic and cook for an additional 30 seconds to release its aroma.
- Combine Corn and Cream: Add the corn kernels, heavy cream, granulated sugar, kosher salt, black pepper, and cayenne pepper to the skillet. Stir everything together and cook for 2 minutes to meld flavors.
- Make Thickening Mixture: In a small bowl, whisk together the whole milk and all-purpose flour until smooth and free of lumps.
- Thicken the Creamed Corn: Slowly pour the milk and flour mixture into the corn mixture while stirring constantly. Continue cooking and stirring for about 5 minutes or until the mixture thickens and is heated through. If it’s not thick enough, cook a bit longer as desired.
- Add Parmesan: Remove the skillet from heat and stir in the shredded parmesan cheese until melted, then adjust seasoning to taste.
- Garnish and Serve: Sprinkle chopped parsley and cracked black pepper on top before serving. Serve hot for best flavor and texture.
Notes
- Fresh corn kernels give the best flavor, but frozen corn works well when fresh is not in season.
- For a lighter version, substitute heavy cream with additional whole milk or a lower-fat milk alternative.
- Adjust the cayenne pepper to control the level of spiciness according to your preference.
- Using a cast iron skillet enhances flavor and even cooking but a nonstick skillet is fine.
- This creamed corn is best served immediately but can be gently reheated on the stovetop with a splash of milk.
