Ingredients (~8 servings)
- 4 Tbsp unsalted butter
- 2 shallots, minced
- 4 1/2 cups corn kernels (from ~8 ears of corn)
- 1 1/2 tsp paprika
- 2 1/4 cups heavy cream
- 1 1/2 Tbsp fresh thyme leaves
- 1 1/2 cups whole milk
- 1 Tbsp cornstarch
- 1 cup freshly grated parmesan cheese
- kosher salt
- freshly cracked black pepper
Cut the Corn Kernels from the Cobs
Using a sharp knife, slice down the cob to remove the kernels.
I like to stand the cob in a large bowl so the kernels don’t go everywhere.
Set the kernels aside.
Cook the Shallots and Corn
In a large nonstick skillet over medium heat, melt 2 Tbsp of the butter.
Once the butter is hot and foamy, add the shallots and cook for ~2-3 minutes until softened.
Add the corn kernels and paprika; cook for another ~2-3 minutes, stirring occasionally.
The corn will start to smell sweet and some kernels will pick up a light golden color.
Make the Cream Base
In a small bowl, whisk together the milk and cornstarch until smooth with no lumps.
Add the cream and thyme to the corn mixture and bring to a gentle simmer.
Pour in the milk and cornstarch mixture, stirring well to combine.
Bring back to a gentle simmer over medium-low heat and cook for ~10 minutes, stirring occasionally.
The mixture will thicken as it cooks and the cornstarch activates.
Finish with Parmesan and Seasoning
Once the creamed corn coats the back of a spoon, add the parmesan cheese and the remaining 2 Tbsp butter.
Stir until the cheese melts completely and the butter is incorporated.
Season to taste with salt and lots of freshly cracked black pepper.
Serve warm – this is perfect alongside grilled meats or as a holiday side.
Parmesan Creamed Corn
Ingredients
Ingredients (~8 servings)
- 4 Tbsp unsalted butter
- 2 shallots, minced
- 4 1/2 cups corn kernels, from ~8 ears of corn
- 1 1/2 tsp paprika
- 2 1/4 cups heavy cream
- 1 1/2 Tbsp fresh thyme leaves
- 1 1/2 cups whole milk
- 1 Tbsp cornstarch
- 1 cup freshly grated parmesan cheese
- kosher salt
- freshly cracked black pepper
Instructions
- Cut corn kernels from cobs into a large bowl.
- Melt butter in skillet, sauté shallots for 2-3 minutes.
- Add corn and paprika, cook 2-3 minutes until fragrant.
- Whisk milk and cornstarch until smooth.
- Add cream and thyme to corn, simmer gently.
- Pour in milk mixture, stir and simmer 10 minutes until thickened.
- Add parmesan and remaining butter, stir until melted.
- Season with salt and pepper to taste.
- Serve warm.