Why Make This Recipe
Steakhouse Creamed Corn is a delightful and comforting dish that brings the taste of a fancy steakhouse right into your home. This recipe is perfect for family dinners, gatherings, or any time you want a tasty side dish that pairs wonderfully with beef. It’s creamy, cheesy, and packed with flavor, making it a hit for both kids and adults alike.
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
Steakhouse Creamed Corn is best served hot right after it’s made. It’s a wonderful side dish for steak, pork chops, or grilled chicken. You can also serve it alongside roasted veggies or a fresh salad for a complete meal.
How to Store Steakhouse Creamed Corn
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.
Tips to Make Steakhouse Creamed Corn
- For a sweeter flavor, you can add the optional sugar if you like.
- Fresh corn will give the best flavor, but frozen corn works well too.
- Don’t rush the simmering time; it helps the flavors meld beautifully.
- Adjust the garlic powder and onion powder to suit your taste preference.
Variation
You can add cooked bacon or diced jalapeños for a twist on the classic recipe. If you want to make it even richer, consider adding cream cheese or a different type of cheese.
FAQs
-
Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn, but make sure to drain and rinse it before adding to the recipe. -
Can I make this dish ahead of time?
Yes, you can prepare the creamed corn ahead of time and reheat it before serving. Just be aware that the texture might change slightly. -
What can I serve with Steakhouse Creamed Corn?
This creamed corn pairs perfectly with steak, chicken, or even as part of a holiday spread alongside turkey and ham. It also goes well with other side dishes like mashed potatoes or green beans.
Steakhouse Creamed Corn
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, cheesy, and flavorful side dish that brings the taste of a steakhouse right into your home.
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)
- 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)
Instructions
- If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it beforehand.
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the corn and cook for 4-5 minutes until heated and slightly golden. Remove corn 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 to the skillet, stirring to coat evenly. Simmer for an additional 3-4 minutes until tender.
- Stir in the grated Parmesan cheese until melted. Adjust seasoning if needed.
- Transfer to a serving dish and garnish with fresh parsley, if desired. Serve hot.
Notes
For a sweeter flavor, add optional sugar. Fresh corn is best, but frozen works. Don’t rush the simmering time for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American