why make this recipe
Steakhouse Creamed Corn is a delightful side dish that can elevate any meal. With its creamy texture and rich flavor, it pairs perfectly with steaks, grilled chicken, or even roasted vegetables. This recipe is simple to prepare and uses standard ingredients, making it accessible for home cooks of all skill levels. Whether you’re hosting a dinner party or enjoying a family meal, this creamed corn is sure to please everyone at the table.
how to make Steakhouse Creamed Corn
Ingredients:
- 4 cups frozen or fresh corn kernels (about 4 ears of corn)
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 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
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Directions:
- 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.
- In the same skillet, melt the remaining tablespoon of butter over medium heat. Sprinkle in the flour and whisk to form a roux (a thickening paste). Cook for 1-2 minutes, until the flour is lightly golden.
- Slowly add the heavy cream and milk to the roux, whisking constantly to prevent lumps. Bring the mixture to a simmer, allowing it to thicken for 3-4 minutes. Season with garlic powder, onion powder, salt, and pepper to taste.
- Add the cooked corn back into the skillet, stirring to coat the corn evenly with the creamy sauce. Let it simmer for an additional 3-4 minutes, until the corn is tender and the sauce is thickened to your liking.
- Stir in the grated Parmesan cheese until melted and smooth, creating a rich, cheesy creamed corn mixture. Adjust the seasoning with more salt and pepper if needed.
- Transfer the creamed corn to a serving dish and garnish with chopped fresh parsley, if desired. Serve hot as a side dish with your favorite steak or main course.
how to serve Steakhouse Creamed Corn
Serve Steakhouse Creamed Corn hot as a side dish. It goes well with grilled meats, especially steak, but also complements chicken, pork, and fish. You can offer this dish with crusty bread or over mashed potatoes for an even heartier meal.
how to store Steakhouse Creamed Corn
If you have leftovers, let the creamed corn cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of milk to bring back its creamy texture.
tips to make Steakhouse Creamed Corn
- If you want to add some extra flavor, consider adding a pinch of cayenne pepper or smoked paprika.
- For a sweeter taste, the optional sugar can enhance the corn’s natural sweetness.
- Feel free to experiment with different types of cheese, like cheddar or a Mexican blend, for a unique twist.
- Make sure to adjust the consistency of the sauce by adding more milk or cream if it thickens too much.
variation
You can also make a Spicy Steakhouse Creamed Corn by adding diced jalapeños or crushed red pepper flakes for heat. Another variation is to mix in cooked bacon bits for added flavor and texture.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used as a substitute. Drain and rinse it before adding it to the recipe.
Is there a way to make this dish lighter?
You can use low-fat milk and reduce the amount of butter to make a lighter version of this creamed corn.
Can I freeze leftovers?
Yes, you can freeze the creamed corn. Make sure to store it in a freezer-safe container, and it can last for up to 2 months in the freezer. Thaw and reheat when you’re ready to enjoy it again.
Steakhouse Creamed Corn
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and creamy side dish that pairs perfectly with steak and grilled meats.
Ingredients
- 4 cups frozen or fresh corn kernels (about 4 ears of corn)
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 cup whole milk
- 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
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- If using fresh corn, remove the kernels from the cob. 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 until heated through. Remove the corn from the skillet.
- In the same skillet, melt the remaining tablespoon of butter and sprinkle in the flour. Whisk to form a roux, cooking for 1-2 minutes until lightly golden.
- Slowly add the heavy cream and milk, whisking constantly to prevent lumps. Bring to a simmer, thickening for 3-4 minutes. Season with garlic powder, onion powder, salt, and pepper.
- Add the cooked corn back into the skillet, stirring to coat with the sauce. Simmer for an additional 3-4 minutes until the corn is tender.
- Stir in the grated Parmesan until melted and smooth. Adjust the seasoning if needed.
- Transfer to a serving dish and garnish with parsley. Serve hot.
Notes
For extra flavor, add cayenne pepper or smoked paprika. You can experiment with different cheeses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
