Rich Southern Creamed Corn (Print Version)
Sweet corn kernels simmered in cream with parmesan cheese and fresh herbs for a deliciously rich and savory side dish.
# Ingredients:
→ Base
01 -
2 tbsp unsalted butter
02 -
1 large shallot, diced
03 -
2 garlic cloves, grated or minced
04 -
5 cups fresh sweet yellow corn kernels (or frozen, thawed and drained)
→ Sauce
05 -
3/4 cup heavy cream
06 -
1 tbsp granulated sugar
07 -
1 tsp kosher salt
08 -
3/4 tsp black pepper, plus more for garnish
09 -
1/4 tsp cayenne pepper
10 -
1 cup whole milk
11 -
2 tbsp all-purpose flour
12 -
1/2 cup shredded or grated parmesan cheese
13 -
Chopped parsley, for garnish
# Steps:
01 -
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.
02 -
Add the garlic to the skillet and cook for another 30 seconds.
03 -
Add the corn, heavy cream, sugar, salt, pepper, and cayenne. Stir to combine and cook for 2 minutes.
04 -
In a small bowl, whisk together the milk and flour until smooth. Slowly pour the mixture into the corn and stir to combine. Cook, stirring constantly, for about 5 minutes or until thick and heated through.
05 -
If the mixture is not thick enough, continue cooking until you achieve your desired consistency.
06 -
Remove from heat and stir in the parmesan until it's melted. Season to taste. Garnish with chopped parsley and cracked black pepper. Serve while hot.
# Notes:
01 -
This creamed corn can be made up to 2 days ahead and gently reheated before serving.