Steakhouse Creamed Corn

Name: Steakhouse Creamed Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Steakhouse
Ingredients: 4 cups corn kernels (fresh or frozen); 3 tbsp unsalted butter; 1 small shallot (very finely minced); 1 tbsp all-purpose flour; 1 cup heavy cream; 1/2 cup whole milk; 1 tbsp sugar; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; cayenne (pinch); 1/4 cup finely grated Parmesan; 1 tbsp chopped chives (optional)

Sweet corn in a light cream sauce, with a portion blended for extra body, sweetness, and true creamed-corn texture.

VVegetarian

Part of Prime Rib Dinner

INGREDIENTS

6 SERVINGS

4 cupscorn kernels, fresh or frozen
3 tbspunsalted butter
1small shallot, very finely minced
1 tbspall-purpose flour
1 cupheavy cream
1/2 cupwhole milk
1 tbspsugar
1/2 tspkosher salt
1/4 tspfreshly ground black pepper
cayenne, pinch
1/4 cupfinely grated Parmesan
1 tbspchopped chives, optional

INSTRUCTIONS

7 STEPS

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the shallot and cook for about 2 minutes.
2 MINunsalted butter · small shallot
Add the corn and cook for 5 to 7 minutes, stirring occasionally, until the corn is hot and beginning to pick up a little color.
5–7 MINcorn kernels
Push the corn toward the sides of the pan. Add the remaining tablespoon of butter to the center, sprinkle the flour over it, and stir for about 1 minute.
unsalted butter · all-purpose flour
Add the heavy cream and milk, and stir everything together. Add the sugar, salt, black pepper, and cayenne.
heavy cream · whole milk · sugar · kosher salt · freshly ground black pepper · cayenne
Reduce the heat and gently simmer for 8 to 10 minutes, until thick and creamy.
8–10 MIN
Scoop about 1 cup of the mixture into a blender and blend until mostly smooth, then return it to the pan. Stir in the Parmesan and cook for another minute.
finely grated Parmesan
Taste and adjust the salt. Finish with chives if you want them.
chopped chives

Notes

Blending some of the corn is the key move here — it releases the corn's starch and flavor into the sauce, so you get something that tastes like creamed corn rather than corn floating in cream.

Start Cooking