Description
This Steakhouse Creamed Corn recipe offers a rich, creamy, and cheesy side dish that complements steak or any main course beautifully. Made with tender corn kernels, a smooth roux-based cream sauce, and finished with Parmesan cheese, it delivers a comforting, classic flavor with a hint of garlic and onion.
Ingredients
Scale
Corn
- 4 cups frozen or fresh corn kernels (about 4 ears of corn)
Cream Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 1 tablespoon sugar (optional, for sweetness)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Finishing
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Corn: If using fresh corn, carefully slice the kernels off the cob with a knife. If using frozen corn, make sure it is thawed completely before starting.
- Cook the Corn: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until the corn is heated through and begins to take on a light golden color. Remove the corn from the skillet and set aside.
- Make the Roux: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Sprinkle in the flour and whisk continuously to create a roux. Cook this mixture for 1-2 minutes until it turns lightly golden, ensuring the flour cooks through without browning too much.
- Add Milk and Cream: Gradually pour in the heavy cream and whole milk while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken for about 3-4 minutes. Season the sauce with garlic powder, onion powder, salt, pepper, and optional sugar for a touch of sweetness.
- Combine Corn and Sauce: Return the cooked corn to the skillet and stir well to coat the kernels evenly with the creamy sauce. Let the mixture simmer for another 3-4 minutes to meld flavors and soften the corn to your desired tenderness.
- Finish with Parmesan Cheese: Stir in the grated Parmesan cheese until it melts smoothly into the sauce, enriching the creamed corn with a savory, cheesy depth. Taste and adjust seasoning by adding more salt or pepper if needed.
- Serve: Transfer the creamed corn to a serving dish and garnish with chopped fresh parsley if you like. Serve the dish hot as a luscious side to steak or any main entrée.
Notes
- Using fresh corn will provide a sweeter and fresher flavor, but quality frozen corn works well too.
- If you prefer a thicker sauce, reduce the milk slightly or cook the sauce a bit longer to evaporate more liquid.
- Parmesan cheese is key for the classic steakhouse flavor, but you can substitute with Pecorino Romano if desired.
- To make this dish vegetarian, ensure the Parmesan used is free of animal rennet or choose a suitable vegetarian cheese alternative.
- This recipe can be easily doubled to serve a larger crowd.
