Parmesan Creamed Corn
This easy and cheesy homemade Parmesan Creamed Corn is the perfect holiday or bbq side dish recipe! This creamed corn recipe will totally blow the canned stuff out of the water. One pan, 20 minute side dish recipe!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 3 cups corn kernels (from 5-6 ears of corn)*
- 1 teaspoon paprika
- 1 1/2 cups heavy cream
- 1 tablespoon fresh thyme leaves
- 1 cup whole milk
- 2 teaspoons corn starch
- 2/3 cup freshly grated parmesan cheese
- kosher salt
- freshly cracked black pepper
Instructions
- Using a sharp knife, remove the corn kernels from the corn cobs. Set aside.
- In a large nonstick skillet over medium heat, melt 2 tablespoons of butter. Once the butter is hot and foamy, add the shallots and cook for 2-3 minutes until softened. Add corn kernels and paprika and cook for another 2-3 minutes.
- Whisk together the milk and corn starch until smooth and no lumps remain. Set aside. Add the cream and thyme to the corn and bring to a gentle simmer. Pour in the milk and corn starch mixture and stir well to combine. Bring back to a gentle simmer over medium-low heat and cook for 10 minutes.
- Once the creamed corn is thick, add the parmesan cheese and stir until melted. Season to taste with salt and lots of freshly cracked black pepper. Serve warm.
Notes
*can use thawed and drained frozen corn or 30 ounces of canned corn, drained and rinsed. See blog post for tips on using frozen and canned corn.