Description
Creamy steakhouse creamed corn elevates classic side dishes with rich, buttery goodness. Southern comfort meets restaurant-quality flavor, delivering a luxurious corn experience you’ll crave alongside grilled meats and hearty mains.
Ingredients
Scale
Main Ingredients:
- 5 cups frozen corn (thawed)
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
Thickening and Seasoning:
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- Salt (to taste)
- Pepper (to taste)
Cheese Topping:
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare a 9-inch baking dish by lightly coating with nonstick spray and set oven temperature to 350F (175C).
- Create a roux in a large saucepan over medium heat by melting butter and incorporating flour until a smooth, silky paste develops.
- Gradually introduce heavy whipping cream, whole milk, sugar, salt, and pepper into the roux, whisking continuously to eliminate lumps and achieve a uniform consistency.
- Bring the cream mixture to a rolling boil, then reduce heat and simmer for 2 minutes until the sauce thickens and coats the back of a spoon.
- Fold in thawed corn kernels and a portion of Parmesan cheese, stirring until the cheese melts completely and integrates with the sauce.
- Transfer the creamy corn mixture into the prepared baking dish, ensuring an even distribution.
- Sprinkle the remaining Parmesan cheese across the surface to create a delicate, crisp topping.
- Bake in the preheated oven for 30 minutes until the edges bubble and the top turns golden brown.
- For an extra crispy finish, place the dish under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 5 minutes, then garnish with finely chopped parsley or green onions before serving.
Notes
- Customize the corn’s texture by using fresh or canned corn instead of frozen for varied mouthfeel and flavor intensity.
- Elevate the dish’s richness by experimenting with different cheese varieties like sharp cheddar or gruyère for deeper complexity.
- Reduce the calorie content by substituting heavy cream with half-and-half or whole milk, maintaining a creamy consistency while lightening the recipe.
- Create a gluten-free version by replacing wheat flour with cornstarch or arrowroot powder for the roux, ensuring the same smooth, thickened sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 240
- Sugar: 6 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg