Driving back to our house after being away for the summer, I realized how much I missed being surrounded by the cornfields. I love the beauty of the tall green stalks reaching up to the blue bird sky. All the colors are so vibrant. One of the recipes I think people forget about until about Thanksgiving is Creamed Corn. But what a shame to waste this time of year and all the yummy fresh corn! If you want the perfect, EASY, side dish this is the one for you!!
- 3 TBS butter
- 1/2 white onion, minced
- 2 tsp garlic, minced
- 3-5 cups corn (1-2 lbs frozen, 8-10 ear fresh, 3 (15oz) cans)
- 1 cup whipping cream
- 1/2 cup milk
- 1/2 cup Parmesan cheese, freshly grated
- Salt and pepper to taste
- Smoked paprika and parsley (optional)
- Heat a medium size saucepan over medium heat.
- Melt butter. Add minced onion and cook until softened.
- Meanwhile prepare the corn: If using fresh, cut the corn from the cob and using the flat part of the blade scrape the cob to get as much of the milk from the cob as possible. If using frozen, thaw the corn according to directions and drain any excess moisture. If using canned, drain the corn.
- Add the garlic and corn to the saucepan. Pour in the cream and milk. Stir to combine. (If using fresh corn, allow to heat for 5 minutes.)
- Remove 1 cup of the corn and blend using a blender or food processor. (I always just use an immersion blender and blend to desired consistency in the pot.)
- Add blended corn back to the saucepan. Bring mixture to a simmer. Cook for about 5 minutes until heated through.
- Remove from the heat, add in the fresh grated parmesan. Stir while the parmesan melts into the corn. (Now I always like to save a tiny amount of cheese to cover the top of the corn and then broil it to crisp the top layer up a bit. This is also when I add the smoked paprika and parsley to make it look beautiful.)
- Add salt and pepper to taste.
- Serve warm.