Description
This perfect creamed corn recipe offers a rich and creamy side dish featuring plump sweet corn simmered in a luscious sauce with butter, cream, and a hint of thyme. Enhanced with sautéed shallots and optional Parmesan cheese, it’s an ideal complement to Thanksgiving dinners or summer BBQs.
Ingredients
Scale
Dry Ingredients
- 1 tablespoon flour (arrowroot powder, cornstarch, or other flour)
Dairy
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- Optional: ¼ cup freshly grated Parmesan cheese
Produce
- 2 tablespoons finely diced shallot
- 5 cups (about two 12-ounce bags) frozen sweet corn (thawed)
Spices & Seasonings
- ¼ teaspoon dried thyme
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Dissolve the flour: In a small bowl, whisk together the flour and whole milk until smooth and well combined. Set this mixture aside for later use.
- Sauté the shallot: Heat a large skillet over medium heat and melt the unsalted butter. Add the finely diced shallot and sauté for about one minute until softened and fragrant.
- Mix it together: Add the thawed sweet corn, heavy cream, and dried thyme to the skillet. Stir the mixture for 4 to 5 minutes until the corn plumps up. Then pour in the milk and flour mixture, stirring constantly for another 3 to 4 minutes until the sauce begins to thicken slightly.
- Blend some corn: Remove 1 to 2 cups of the creamed corn and blend it in a blender or food processor until smooth. Alternatively, use a stick blender to pulse the mixture a few times directly in the skillet. Return the blended corn back to the skillet and stir to combine. For extra creaminess, stir in the optional freshly grated Parmesan cheese at this stage.
- Season and serve: Add a pinch of cayenne pepper, kosher salt, and freshly ground black pepper to taste. Stir well to incorporate the seasoning. Serve the creamed corn warm as a delicious, creamy side dish.
Notes
- This creamed corn is a classic Thanksgiving side dish but is also perfect for summer BBQs when fresh corn is in season.
- Using frozen corn makes this recipe quick and convenient year-round without sacrificing flavor.
- Adjust the consistency by blending more or less corn to suit your preference for chunkiness or creaminess.
- The optional Parmesan adds a subtle nutty depth and extra richness to the dish.
- For best results, use whole milk and heavy cream to achieve the desired creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 335 kcal
- Sugar: 3 g
- Sodium: 34 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 60 mg
