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
Units
Scale
- 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)
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.