Description
A delightful and creamy side dish that pairs perfectly with steak and grilled meats.
Ingredients
Scale
- 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