Description
Steakhouse Creamed Corn is a rich, indulgent side dish featuring sweet corn in a creamy, buttery sauce. This classic steakhouse favorite is made with simple ingredients, resulting in a decadent, comforting dish perfect for complementing any steak or main course. It’s a crowd-pleasing side that will elevate your dinner!
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
- Cook the Corn: 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.
- Make the Cream Sauce: 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.
- Add the Milk and Cream: 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.
- Combine the Corn with the Cream Sauce: 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.
- Finish with Parmesan: 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.
- Serve: 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.
Notes
- For a richer flavor, you can substitute the whole milk with half-and-half or heavy cream.
- If you prefer a smoother texture, you can blend the creamed corn after adding the cheese for a velvety finish.
- This dish can be made ahead of time and reheated; however, the sauce may thicken as it cools. Add a splash of milk or cream to thin it out when reheating.
- Feel free to adjust the sweetness by adding more or less sugar, depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Steakhouse
Nutrition
- Serving Size: 1 serving (1/6 of the recipe)
- Calories: 180
- Sugar: 7g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 8 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 35mg