Description
A creamy, comforting side dish made with sweet corn, cream, milk, and Parmesan cheese
Ingredients
- 2 tablespoons salted butter
- ¼ cup yellow onion, finely diced
- 2 tablespoons all‑purpose flour
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons granulated sugar
- 28 ounces frozen whole kernel corn (white or yellow)
- ½ cup Parmesan cheese, grated
- Fresh thyme, for garnish (optional)
Instructions
- In a 12‑inch skillet over medium heat, melt the butter and add the diced onions. Sauté, stirring occasionally, until the onions are translucent (about 3 to 4 minutes).
- Add the flour, sea salt, and white pepper to the pan. Stir and let the flour brown for 1 minute.
- Whisk in the heavy cream, whole milk, and granulated sugar until the mixture is smooth.
- Add the frozen corn. Heat over medium, stirring regularly, until the mixture comes to a simmer and starts to thicken.
- Remove 1 cup of the corn‑cream mixture and puree (in a blender, food processor, or with a hand blender). Then return the puree to the pan and stir to combine evenly.
- Stir in the grated Parmesan cheese. Remove the pan from heat.
- Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh thyme, if desired, and serve warm.
Notes
- It’s important to brown the flour before adding the milk: this develops flavor and helps ensure a smooth texture. :contentReference[oaicite:0]{index=0}
- If you want a thicker consistency, mix cornstarch with cold water and add it (use about ½ tablespoon cornstarch for every cup of creamed corn). :contentReference[oaicite:1]{index=1}
- You can blend more than 1 cup of the corn mixture if you prefer a smoother texture. :contentReference[oaicite:2]{index=2}
- You may substitute fresh corn kernels (cut from ears) or well‑drained canned corn. :contentReference[oaicite:3]{index=3}
- To make it lighter, you can use half‑and‑half or reduced‑fat milk in place of part of the cream. :contentReference[oaicite:4]{index=4}
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw before reheating gently. :contentReference[oaicite:5]{index=5}
Nutrition
- Calories: 257 kcal
- Sugar: 3 g
- Sodium: 457 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 56 mg
