There is nothing quite like the comforting richness of a perfectly made creamed corn to elevate your meal, and this Steakhouse Creamed Corn Recipe delivers exactly that. With its luscious, velvety texture and a delicate balance of savory flavors, it’s a classic side that feels indulgent yet familiar. Whether you’re aiming to impress guests at a dinner party or just craving a cozy, flavorful vegetable side, this recipe will quickly become a staple in your kitchen. The combination of fresh corn, creamy dairy, and a hint of cheesy goodness makes it an unforgettable companion to any steak or hearty entrée.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential, each bringing something special to this Steakhouse Creamed Corn Recipe. From the sweet burst of corn kernels to the creamy dairy components and the seasoning that rounds everything out, every element plays its part in creating that classic steakhouse flavor and indulgent texture.
- Corn kernels (4 cups frozen or fresh): The star of the dish, providing a natural sweetness and fresh crunch.
- Unsalted butter (3 tablespoons): Adds richness and helps develop a smooth roux for the sauce.
- Heavy cream (1/4 cup): Infuses the dish with a luscious and velvety texture.
- Whole milk (1/2 cup): Lightens the cream slightly while maintaining creaminess.
- All-purpose flour (1 tablespoon): Thickens the sauce to that perfect consistency without making it heavy.
- Sugar (1 tablespoon, optional): Enhances the natural sweetness of the corn without overpowering.
- Garlic powder (1/2 teaspoon): Gives a subtle savory depth that complements the sweet corn.
- Onion powder (1/4 teaspoon): Adds a gentle pungency and balances flavors.
- Salt and pepper (to taste): Essential seasonings to elevate the overall flavor profile.
- Grated Parmesan cheese (1/2 cup): Brings a nutty, salty richness that ties the dish together beautifully.
- Fresh parsley (1/4 cup, chopped, optional): A bright, herbaceous garnish to add a pop of color and freshness.
How to Make Steakhouse Creamed Corn Recipe
Step 1: Prepare the Corn
Start by removing the kernels from fresh corn cobs if you’re using fresh, or thaw frozen corn ahead of time to ensure even cooking. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat, then add the corn. Cook, stirring occasionally, for about 4 to 5 minutes until the kernels are warmed through and begin to take on a light golden hue. This initial browning step really brings out the corn’s natural sweetness and adds a hint of caramelized flavor that’s unforgettable.
Step 2: Make the Roux
In the same skillet, melt the remaining tablespoon of butter on medium heat. Sprinkle in the flour and whisk constantly to form a roux — this is the secret to creating that luscious creamy base. Let it cook for 1 to 2 minutes, just until the flour turns a light golden color, which helps eliminate any raw flour taste while adding a subtle nuttiness to the sauce.
Step 3: Add the Cream and Milk
Slowly pour the heavy cream and whole milk into the roux while whisking constantly to keep the sauce smooth and lump-free. Bring this mixture to a simmer where it’ll gently thicken over the next 3 to 4 minutes. Season with garlic powder, onion powder, salt, and pepper to bring forward the classic steakhouse flavors that make this creamed corn so addictive.
Step 4: Combine Corn and Cream Sauce
Return the browned corn to the skillet, stirring well to coat every tender kernel in that rich, creamy sauce. Let everything simmer together for an additional 3 to 4 minutes, allowing the corn to soften fully and the sauce to thicken to your preferred consistency. This step melds all the tastes beautifully, yielding a harmonious blend of creaminess and sweet corn goodness.
Step 5: Finish with Parmesan Cheese
Turn off the heat and stir in the grated Parmesan cheese until it melts completely into the sauce, adding a layer of savory depth and silky smoothness. Taste and adjust seasonings if necessary. The cheese finish is what truly transforms this into the quintessential Steakhouse Creamed Corn Recipe, rich with flavor and utterly comforting.
How to Serve Steakhouse Creamed Corn Recipe
Garnishes
Chopped fresh parsley is a simple yet brilliant garnish option to add a burst of vibrant green and a touch of fresh, herbal brightness that contrasts beautifully with the creamy, cheesy base. A sprinkle of extra Parmesan right before serving can also elevate the presentation and flavor.
Side Dishes
This creamed corn shines as a side for grilled or pan-seared steaks, but it’s equally fabulous alongside roasted chicken, pork chops, or even as a comforting veggie side with salmon. Its rich creaminess balances spicy or robust mains perfectly, making it a versatile addition to many meals.
Creative Ways to Present
Serve the creamed corn in individual ramekins for an elegant touch, or simply pile it generously on the plate next to your protein. For a fun twist, try topping it with crispy fried onions or crumbled bacon for added texture and indulgence. This Steakhouse Creamed Corn Recipe also works beautifully as a topping for baked potatoes or even stirred into a cheesy polenta bowl for a delightful fusion.
Make Ahead and Storage
Storing Leftovers
Place any leftover creamed corn in an airtight container and refrigerate it promptly. It will stay fresh for up to 3 days, allowing you to enjoy the same rich flavors without any hassle later on. Just a quick reheat before serving is all that’s needed.
Freezing
While you can freeze creamed corn, be aware that the texture may change slightly upon thawing, becoming a bit grainy or watery. If you do freeze it, do so in a freezer-safe container or bag and consume within 1 month for best quality. Thaw slowly in the refrigerator before reheating.
Reheating
Gently reheat the creamed corn on the stovetop over low heat, stirring frequently to avoid scorching and to restore its velvety smoothness. Adding a splash of milk or cream during reheating can help revive the texture and keep it from drying out. Avoid the microwave as it can heat unevenly.
FAQs
Can I use canned corn instead of fresh or frozen?
You absolutely can, but fresh or frozen corn tends to give the best texture and flavor for this Steakhouse Creamed Corn Recipe. If using canned, rinse it well and drain thoroughly to avoid excess liquid.
Is there a way to make this recipe dairy-free?
Yes! Substitute butter with a plant-based alternative and use coconut cream or a dairy-free heavy cream substitute along with unsweetened almond or oat milk to keep the creamy texture without dairy.
Can I add other spices or herbs?
Definitely. Fresh thyme or a pinch of smoked paprika can add a unique twist. Just be sure to keep the balance so the classic steakhouse flavor is still the star.
How thick should the sauce be?
The sauce should be thick enough to coat the back of a spoon but still creamy and pourable. It thickens as it cools, so err on the slightly thinner side while cooking.
What is the best way to reheat without drying it out?
Reheating gently on the stovetop with a splash of milk or cream added ensures it stays moist and creamy. Stir frequently and avoid high heat to prevent separation.
Final Thoughts
There is something so satisfying about making and serving this Steakhouse Creamed Corn Recipe, whether it’s for a cozy family dinner or a special occasion. It brings warmth, comfort, and a touch of elegant indulgence to the table, proving that simple ingredients done right can create magic. Give it a try—you’ll soon see why it’s a beloved classic that steak lovers and foodies alike keep coming back to.
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Steakhouse Creamed Corn Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Steakhouse Creamed Corn recipe offers a rich, creamy side dish reminiscent of classic steakhouse flavors. Made with sweet corn kernels, a smooth cream sauce thickened with a buttery roux, and finished with Parmesan cheese and fresh parsley, it’s a comforting and elegant accompaniment to any main course. Ready in just 25 minutes, this creamed corn combines sweet, savory, and cheesy elements for a crowd-pleasing dish.
Ingredients
Vegetables
- 4 cups frozen or fresh corn kernels (about 4 ears of corn)
Dairy
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
Dry Ingredients & Seasonings
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar (optional, for sweetness)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the Corn: If using fresh corn, remove the kernels from the cob by slicing them off with a knife. If using frozen corn, thaw it beforehand. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the corn and cook for 4-5 minutes, stirring occasionally, until the corn is heated through and slightly golden. Remove the corn from the skillet and set it aside.
- Make the Cream Sauce: In the same skillet, melt the remaining tablespoon of butter over medium heat. Sprinkle in the flour and whisk to form a roux, cooking for 1-2 minutes until the flour is lightly golden.
- Add the Milk and Cream: Slowly pour the heavy cream and milk into the roux, whisking constantly to avoid lumps. Bring the mixture to a simmer and allow it to thicken for 3-4 minutes. Season with garlic powder, onion powder, salt, and pepper to taste.
- Combine the Corn and Cream Sauce: Return the cooked corn to the skillet and stir to coat the kernels evenly in the creamy sauce. Let it simmer for another 3-4 minutes until the corn is tender and the sauce reaches desired thickness.
- Finish with Parmesan: Stir in the grated Parmesan cheese until melted and smooth, enriching the creamed corn with a cheesy depth. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Transfer the creamed corn to a serving dish. Garnish with chopped fresh parsley if desired. Serve hot as a flavorful side dish alongside steak or your favorite main course.
Notes
- For sweeter creamed corn, add the optional tablespoon of sugar during the cream sauce step.
- Use fresh corn kernels when in season for the best texture and flavor, but frozen corn works well too.
- If you prefer a thicker sauce, cook it a little longer after adding the milk and cream.
- Parmesan cheese adds a nice cheesy finish; substitute with Pecorino Romano if preferred.
- Leftovers can be refrigerated for 2-3 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
