Parmesan Creamed Corn
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(3)
Ingredients
6 to 8 servings
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 4 cups (about 25 ounces) sweet corn kernels (fresh, canned or frozen)
- 1 tablespoon honey
- 1/2 teaspoon each: fine sea salt, freshly-ground black pepper, smoked paprika
- 1 ounce freshly-grated Parmesan
- Optional garnish: chopped chives or parsley
- 1 tablespoon butter
- 2 cloves garlic, finely minced
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
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Preparation
Step 1
Melt 1 tablespoon butter over medium-high heat in a sauté pan. Add garlic and sauté for 1 minute, stirring occasionally. Add Panko, salt and pepper. Continue sautéing, stirring occasionally, until the Panko reaches a toasted golden brown color. Transfer the breadcrumbs to a bowl and set aside. Wipe off the pan.
Step 2
Return the pan to medium-high heat and add the butter. Add the shallot and garlic and sauté for 2-3 minutes, stirring occasionally, until the garlic is lightly golden.
Step 3
While those are cooking, whisk together the half and half and cornstarch until combined.
Step 4
Add the half and half mixture, corn, honey, salt, black pepper, smoked paprika to the pan and stir until evenly combined. Continue cooking until the sauce reaches a low simmer and thickens. Turn off the heat and stir in the Parmesan until combined.
Step 5
Sprinkle the garlicky breadcrumbs on top of the corn, and garnish with chopped chives or parsley if desired. Serve warm and enjoy!
Step 6
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Chef's notes
If making this recipe gluten-free, be sure to use gluten-free Panko breadcrumbs.
