Creamed Corn Recipe
User Reviews
5
Creamed Corn Recipe
Description
This Creamed Corn Recipe starts by sautéing minced shallot in butter to build flavor, then cooking corn until tender. A roux is formed by adding flour to the melted butter, followed by gradual incorporation of half-and-half to create a creamy sauce. Freshly grated Parmesan cheese is stirred in for richness and a savory note. The corn and shallots return to the sauce for a final simmer with a touch of sugar to balance sweetness and deepen flavor.
The sauce thickens to coat the back of a wooden spoon and will have a smooth, luscious texture, with bits of corn and shallot dispersed throughout. The recipe uses adjustable corn forms—fresh, canned, or thawed frozen—making it versatile year-round.
This dish pairs well as a comforting vegetable side with roasted meats or holiday meals. It is best served warm and fresh to maintain texture and flavor.
While freezing is possible, it is not recommended as texture degrades; instead, refrigerate for up to 3 days. Reheating gently on the stove with additional half-and-half and Parmesan helps restore creaminess without separation.
Ingredients
- 5 tablespoons butter divided, unsalted
- 1/2 shallot minced
- 2 1/2 cups corn can use thawed and drained frozen corn or 30 ounces of canned corn, drained and rinsed, fresh, from about 4 ears
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half
- 2 tablespoons Parmesan Cheese freshly grated
- 1 1/2 tablespoons sugar
- salt to taste
- black pepper to taste
Instructions
- Place a pot over medium heat and melt 2 tablespoons butter.
- Add shallots and sauté for 2 to 3 minutes
- Add corn and continue to sauté for 2 to 3 minutes. Season with salt and pepper. Remove corn mixture from skillet and set aside.
- Place skillet back over heat and melt remaining butter.
- Stir flour into butter and cook for 1 to 2 minutes, constantly stirring.
- Stir half and half into mixture until no lumps remain. Reduce heat to medium-low and simmer for 3 to 4 minutes until mixture is thick enough to coat the back of a wooden spoon. Season with salt and pepper.
- Add Parmesan and stir until mixture is smooth.
- Stir corn and shallot mixture and sugar into half and half mixture and simmer for an additional 2 minutes until sugar dissolves. Adjust seasoning with salt and pepper as needed.
- Remove creamed corn from heat and serve.
Notes
- Creamed corn can be stored in the refrigerator up to 3 days in an airtight container and reheated gently over medium-low heat with occasional stirring.
- Freezing is possible but not recommended due to texture changes; if freezing, thaw in the refrigerator and reheat with added half-and-half and Parmesan.
- Adding Parmesan gradually during reheating can help thicken and smooth the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 73mg | 24% |
| Sodium | 93mg | 4% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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