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
Scale
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
