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