Creamed Corn with Parmesan and Spicy Kick Recipe
This creamy and flavorful creamed corn recipe is a comforting side dish perfect for any meal. Made with fresh or thawed corn kernels, sauteed shallots and garlic, and enriched with heavy cream, milk, and parmesan cheese, it delivers a luscious texture and rich taste that complements a variety of entrees.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Corn Mixture
- 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)
- 3/4 cup heavy cream
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 3/4 tsp black pepper, plus more for garnish
- 1/4 tsp cayenne pepper
Thickening Mixture
- 1 cup whole milk
- 2 tbsp all-purpose flour
Finishing
- 1/2 cup shredded or grated parmesan cheese
- Chopped parsley for garnish
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, stirring frequently to avoid burning.
- Add Garlic: Stir in the grated or minced garlic and cook for another 30 seconds until aromatic but not browned.
- Cook Corn Mixture: Add the corn kernels, heavy cream, sugar, kosher salt, black pepper, and cayenne pepper to the skillet. Stir to combine and cook for 2 minutes to let the flavors meld.
- Thicken the Creamed Corn: In a small bowl, whisk together the milk and flour until smooth with no lumps. Slowly pour this mixture into the skillet while stirring continuously. Cook for about 5 minutes, stirring constantly until the mixture thickens and is heated through. Continue cooking longer if needed to achieve desired thickness.
- Add Cheese and Season: Remove the skillet from heat. Stir in the parmesan cheese until melted and fully incorporated. Taste and adjust seasoning if necessary.
- Garnish and Serve: Sprinkle chopped parsley and additional cracked black pepper on top for garnish. Serve the creamed corn hot as a delicious side dish.
Notes
- Use fresh corn when in season for best flavor, but frozen corn works well too after thawing and draining.
- Adjust the amount of cayenne pepper according to your heat preference or omit if you want it mild.
- If the mixture thickens too much, add a splash of milk to loosen consistency.
- For a richer taste, substitute half-and-half for whole milk.
- This recipe can be made ahead and gently reheated on the stovetop, adding a little milk if it thickens too much when cooled.
