Garlic & Parmesan Creamed Corn
This garlic & parmesan creamed corn is an upgraded version of the classic Thanksgiving side dish. It’s super creamy, full of flavour & easy to make!
If you’re looking for an easy creamed corn recipe that’s absolutely jam packed full of flavour yet is still super easy to make, then you’re in the right place! This batch of creamed corn is made the classic way but with the addition of some grated fresh garlic, a generous amount of parmesan cheese & a spoonful of Dijon mustard. It’s all made in one pan & only takes 20 minutes to cook!
If you’re a big of fan of sweetcorn, you’ll love this side dish! Creamed corn is traditionally served at Thanksgiving, alongside your roasted turkey, prime rib or baked ham. But it’s good with pretty much anything, at any time of year. Serve it alongside barbecued & smoked meats, on homemade tacos, with fried chicken or even just on its’ own. Seriously, it’s that good!
For more side dishes to try, take a look at our collection of sides! And for a main course to serve with this creamed corn, check out our ever growing collection of dinner recipes.
What You’ll Need
- Sweetcorn – For convenience, I like to use a good quality bag of frozen sweetcorn or tinned sweetcorn. You could use fresh sweetcorn as well though, if you’d prefer (you’ll need to cut the kernels off the cob).
- Onion – You’ll need a brown onion or a small white onion for this creamed corn.
- Garlic – We’re only using a couple garlic cloves to our creamed corn. We want it to have a nice subtle garlic flavour, without it being over powering.
- Butter – We’re cooking the onion & garlic in butter, for extra flavour. The butter is also used to make the roux style base for the sauce, which is used to thicken it.
- Flour – You’ll need plain flour to thicken the creamed corn. However it can be made gluten free by substituting plain flour for gluten free flour or a cornflour slurry.
- Milk – Either whole or semi skimmed milk will work for creamed corn.
- Parmesan – Using a good quality parmesan works best for this recipe. I’d recommend grating it yourself, instead of using pre grated stuff!
- Mustard – The flavour of dijon mustard works really well with the creamy sauce & the parmesan. For a strong flavour, you could use English mustard instead.
- Chives – For some extra flavour & colour, I like to stir some finely chopped chives through the creamed corn just before serving. You could use parsley instead of leave the herbs out completely if you’d prefer. Adding them in last minute stops them from discolouring.
Creamed Corn Step By Step
This parmesan & garlic creamed corn is incredibly easy to make & is cooked in just one pan, in 20 minutes or less! The process is simple; cook onions & garlic in butter then stir in sweetcorn, plain flour & milk then cook gently until thick. Grated parmesan & Dijon mustard is added in then half of the creamed corn is blended then stirred back in, for a creamier texture.
- Cook Onion & Garlic In Butter
First, we need to cook finely diced onion in butter, a splash of veg oil & a pinch of salt over a medium heat for 5-10 minutes until it is soft & translucent. Then we stir in grated garlic & cook for another 30 seconds. - Stir In Corn & Flour
Once the onion is cooked, we stir in the sweetcorn followed by plain flour. The flour will thicken up the creamed corn as it cooks! - Pour In Milk & Cook Out
Next, we add milk to the corn then cook over a medium-low heat, stirring regularly until it is thick enough to coat the back of a spoon. This will take 10-15 minutes. - Add Parmesan & Mustard
Now that the creamed corn is thick, we’re going to flavour it with a generous amount of grated parmesan & a good spoonful of punchy Dijon mustard. - Blend Half
To give our creamed corn a creamier texture, we’re going to take half of it out of the pan & use a jug blender (or a food processor) to blend it into a coarse puree. You could also use a stick blender for this but you’ll need to place the corn into a bowl. - To Finish
To finish, we stir the corn puree back into the pan of creamed corn then stir through some finely chopped chives. We season the creamed corn to taste with salt & pepper as needed, as well.
What To Serve Creamed Corn With
Creamed corn is a classic Thanksgiving side dish & goes great with your traditional Thanksgiving turkey, prime rib or baked ham. However creamed corn also works really well with roasted, grilled & barbecued meats, fried chicken, meatloaf, pan fried fish & loads more. It’s good with pretty much anything!
Frequently Asked Questions
To cook creamed corn on an Aga, use the simmering plate.
To make creamed corn gluten free, instead of plain flour you could use gluten free flour or a cornflour slurry (cornflour mixed with cold water) to thicken the corn.
For an easy creamed corn, it’s best to use a good quality frozen sweetcorn or tinned sweetcorn. You can use fresh corn instead and you’ll need to cut the kernels off the cob.
Yes creamed corn can be made ahead of time and will keep in the fridge for up to 3 days.
To reheat creamed corn, warm it back up in a saucepan over a medium heat. You might need to add a splash of milk to the creamed corn to adjust the consistency as it warms up.
More Side Dishes To Try!
- Guinness & Bone Marrow Gravy
- Goose Fat Roasted Crushed New Potatoes
- Fondant Potatoes
- Creamy Mustard Butter Beans With Smoked Ham Hock
- Goose Fat Yorkshire Puddings
- Cheesy Buttermilk Skillet Cornbread
Watch How To Make Creamed Corn
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Garlic & Parmesan Creamed Corn
Equipment
- Large Saucepan
- Microplane/Grater
- Jug Blender Or Food Processor
Ingredients
- 1 Small White Onion
- 2 Garlic Cloves
- 2 tsp Vegetable Oil
- 50 g Unsalted Butter
- 640 g Frozen Sweetcorn (Defrosted – See Notes)
- 30 g Plain Flour
- 750 g Whole Milk
- 75 g Parmesan (Grated)
- 1 tsp Dijon Mustard
- 2 tsp Finely Chopped Chives
Instructions
- First, peel the onion & garlic. Finely dice the onion & grate the garlic, keeping them separate.
- Next, set a large saucepan over a medium heat then add in the vegetable oil & butter. Once melted, add in the diced onion & a pinch of salt then cook, stirring frequently until soft & translucent. This will take 5-10 minutes.
- Once the onion is cooked, stir in the grated garlic, cook for another 30 seconds then add in the sweetcorn & stir to combine.
- Add the flour into the pan, stirring to coat the sweetcorn then pour in the milk. Turn the heat down to medium-low then cook for 10-15 minutes until thick, stirring regularly.The sauce should be thick enough to coat the back of a spoon.
- Once thick, add in the grated parmesan & Dijon mustard, stirring to melt the cheese.
- Next, transfer half of the creamed corn into a jug blender (or food processor) then blend to make a coarse puree. Stir this back into the pan of corn along with the chopped chives. Season to taste with more salt & pepper as needed then serve.
