Description
A delicious and comforting side dish with creamy texture and rich flavor, perfect for pairing with 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 and slightly golden. Remove from skillet and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Sprinkle in the flour and whisk to form a roux. Cook for 1-2 minutes until lightly golden.
- Slowly add the heavy cream and milk to the roux, whisking constantly. Bring to a simmer and thicken for 3-4 minutes. Season with garlic powder, onion powder, salt, and pepper.
- Add the cooked corn back into the skillet, stirring to coat evenly with the sauce. Simmer for an additional 3-4 minutes.
- Stir in the grated Parmesan cheese until melted and smooth. Adjust seasoning if needed.
- Transfer to a serving dish and garnish with parsley if desired. Serve hot.
Notes
For added flavor, mix in cooked bacon or sautéed onions. You can adjust cream and milk to preference, and add fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American