Description

This rich and velvety creamed corn is made with butter, cream, and a touch of Irish cheddar for extra flavor. It’s a perfect side dish for holiday meals, family dinners, or whenever you’re craving a bit of creamy goodness!

Ingredients

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4 cups corn kernels (fresh or frozen, thawed)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup whole milk
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional, for warmth)
1/2 teaspoon sugar (optional, to enhance sweetness)
1/2 cup shredded Irish cheddar cheese (like Kerrygold)
1 tablespoon cornstarch (optional, for thickening)

2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for about 3 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Add the Corn: Stir in the corn kernels and cook for 3–4 minutes, stirring occasionally.
Simmer with Cream & Milk: Pour in the heavy cream and milk, stirring well. Season with salt, pepper, nutmeg, and sugar (if using). Let simmer for about 5 minutes.
Thicken the Sauce: If you want a thicker creamed corn, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and stir it in. Cook for another 2 minutes until slightly thickened.
Add the Cheese: Stir in the shredded Irish cheddar and mix until melted and creamy.

Serve & Garnish: Remove from heat, sprinkle with fresh parsley, and serve warm!

Notes

For a smoky twist, add 2 tablespoons of cooked, crumbled bacon.
If using fresh corn, cut the kernels off the cob and scrape the cob with the back of a knife to get the “corn milk” for extra creaminess.

Swap heavy cream for half-and-half for a lighter version.