Description
This creamy and comforting creamed corn recipe is perfect as a side dish for any meal. Made with fresh or frozen corn, butter, milk, and Parmesan cheese, it offers a rich and buttery flavor with a smooth, luscious texture. The gradual cooking process thickens the milk mixture to coat the corn tenderly, while garlic and fresh pepper add a subtle depth of flavor. Ideal for holiday dinners or everyday meals, this recipe is easy to prepare and sure to please the whole family.
Ingredients
Scale
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk, plus more as needed
- 2 (10-ounce) packages frozen corn kernels, thawed, or 3½ cups fresh corn kernels (from about 5 ears)
- 1 garlic clove, grated
- ¾ teaspoon sea salt
- Freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Melt the butter: In a large skillet over medium heat, melt 2 tablespoons of unsalted butter until fully melted and beginning to foam.
- Create roux and add milk: Add 1 tablespoon of all-purpose flour to the melted butter and cook, stirring constantly, for 1 minute to remove the raw flour taste. While continuously whisking, slowly pour in 2 cups of whole milk to prevent lumps from forming.
- Simmer to thicken: Reduce heat to low and let the mixture simmer gently for 5 to 10 minutes, whisking occasionally, until it thickens enough to coat the back of a spoon.
- Add corn and seasonings: Stir in the thawed or fresh corn kernels, grated garlic clove, ¾ teaspoon sea salt, and several grinds of freshly ground black pepper. Continue cooking, stirring occasionally, for 17 to 20 minutes until the mixture further thickens and the corn is tender.
- Incorporate Parmesan cheese: Add ½ cup freshly grated Parmesan cheese and stir until it melts completely, enriching the creaminess and flavor of the dish.
- Adjust consistency and seasoning: If the creamed corn becomes too thick, add additional milk one tablespoon at a time until the desired consistency is achieved. Taste and adjust salt and pepper as needed.
- Serve warm: Once ready, serve the creamed corn warm as a flavorful side dish to complement your meal.
Notes
- For a lighter version, substitute whole milk with 2% or skim milk, though the texture will be less rich.
- You can use fresh corn kernels from about 5 ears if available for a sweeter, fresher flavor.
- To enhance the dish, consider adding a pinch of cayenne pepper or smoked paprika for subtle heat and smokiness.
- Make sure to whisk the roux and milk mixture continuously to avoid lumps or scorching.
- This dish pairs wonderfully with roasted meats, grilled chicken, or as part of a holiday feast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk.
Nutrition
- Serving Size: 1/2 cup (about 125g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
