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!
Servings: 8 People
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.
Video
Notes
1. To Cook On An Aga - Cook the creamed corn on the simmering plate.
2. Sweetcorn - I used a good quality frozen corn for this recipe but tinned corn will work as well. If you're using frozen corn, I find that's best to defrost it before using but you can use it frozen as well. You could also use fresh corn & you'll need to cut the kernels off the cob. Make sure to cook fresh corn until it is tender but the timings for this recipe will be the same regardless of what type of corn you use.
3. Blending - For a thicker, creamier creamed corn we're blending half of it into a coarse puree then stirring it back in. A jug blender or a food processor is best for this. Alternatively, you could transfer half of the creamed corn into a bowl then use a stick blender to blend it. Alternatively you could blend all of the creamed corn or leave it unblended.
4. Flour - We're using plain flour to thicken our creamed corn, like when you make a bechamel sauce! To make gluten free creamed corn, you could use gluten free flour instead or stir in a cornflour slurry (cornflour mixed with cold water).
5. Making In Advance - Cream corn can be made ahead of time & will keep in the fridge for up to 3 days. To reheat, place the creamed corn into a saucepan then warm back up over a medium heat. You might need to add in a splash of milk to get the consistency right. I'd also recommend stirring the chives in just before serving as well, so that they stay nice & green.
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