Description
This creamy and comforting creamed corn recipe features fresh or frozen corn cooked in a buttery, cheesy sauce with a subtle touch of sweetness and seasoning. It’s a perfect side dish that combines a smooth, flavorful roux-based sauce with tender corn kernels, making it a delicious addition to any meal.
Ingredients
Main Ingredients
- 6 corn cobs (or 4 cups of frozen corn)
- 5 Tbsp salted butter
- 1 Tbsp all-purpose flour
- 1 cup half & half
- 1 Tbsp granulated sugar
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ½ cup shredded Parmesan cheese
Instructions
- Prepare the Corn: Husk and shave the ears of corn to remove kernels from the cob. If using frozen corn, rinse well and strain. Set aside the corn for cooking.
- Create the Roux: In a medium saucepan, melt the salted butter over medium heat. Add the flour and whisk continuously to combine into a light roux, cooking just until slightly bubbling and fragrant, but not browned.
- Add Dairy and Seasoning: Pour in the half & half gradually while whisking to keep the mixture smooth. Add the granulated sugar, salt, and freshly cracked black pepper, whisking until fully incorporated and the sauce is smooth.
- Simmer Sauce: Reduce the heat and cook the sauce gently, stirring often, until it thickens to a gravy-like consistency, about 3-5 minutes.
- Incorporate Corn: Add the prepared corn kernels to the sauce, tossing to coat them evenly. Cook for 5 to 8 minutes, stirring occasionally, until the corn is cooked through but still retains a slight crunch. If using frozen corn, adjust cooking time accordingly and taste frequently to avoid overcooking.
- Finish with Cheese: Remove the pan from heat and stir in the shredded Parmesan cheese until melted and fully mixed into the creamed corn.
- Serve: Transfer the creamed corn to a serving dish and enjoy this rich, buttery side dish warm.
Notes
- Fresh corn adds the best texture and flavor, but frozen corn is a convenient alternative.
- Adjust seasoning to taste, especially salt and pepper.
- For a richer dish, you can substitute some of the half & half with heavy cream.
- Parmesan adds a salty, nutty dimension but can be omitted or substituted with other cheeses if desired.
- Keep the heat moderate while cooking the roux and sauce to prevent burning or curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
