Ingredients
For the Creamed Corn
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups whole milk
- 2 (16-ounce) bags frozen corn, thawed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
For Garnish
- 1 tablespoon chopped chives
Instructions
- Make the Roux: In a large skillet over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes to create a light roux, which will give your creamed corn a smooth and thickened base.
- Add Milk: Slowly whisk in the milk, breaking up any lumps. Cook for 2 to 3 minutes while stirring constantly until the mixture slightly thickens but remains pourable.
- Combine Corn and Seasoning: Stir in the thawed corn, salt, black pepper, and garlic powder. Reduce the heat to low and simmer gently for 10 to 12 minutes, stirring occasionally to prevent sticking. Lightly mash some of the corn with a potato masher to release extra creaminess.
- Finish and Thicken: Remove the skillet from heat and stir in the grated Parmesan cheese until melted and smooth. Let the creamed corn sit for 5 minutes to thicken slightly and develop flavor.
- Serve: Garnish with chopped chives and serve warm as a delicious side dish.
Notes
- Use thawed frozen corn for convenience and consistent flavor throughout the year.
- Mashing some of the corn helps to achieve the signature creamy texture of creamed corn.
- For a richer dish, substitute whole milk with half-and-half or add a splash of heavy cream.
- Can be prepared ahead and gently reheated on the stovetop, adding a bit of milk if necessary to restore creaminess.
- For a dairy-free version, use dairy-free butter substitutes, plant-based milk, and omit the Parmesan or use a dairy-free alternative.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
