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I’ve got the easiest summer side dish right here for you! Charred sweet corn enrobed in a slightly spicy, smoky, creamy sauce with handfuls of fresh herbs to finish. It’s so easy to throw together and right at home on the dinner table with just about anything.
I saw Molly Yeh make this on her cooking show, Girl Meets Farm, which you should watch because she’s kitschy and quirky and makes food totally unique and out of the box for the Food Network. Hello tahini, halvah, za’atar, shakshuka, potstickers, steamed buns…basically all the Middle Eastern, Mediterranean and Asian-inspired flavors we need in our lives. Plus a hefty dose of sprinkles and everything bagel seasoning!
You can absolutely use fresh sweet corn when it’s in season (ahem, JUST ABOUT RIGHT NOW), but if the craving strikes you any other time of year, you can use frozen sweet corn. It’s picked and frozen at the peak of its season, so it always tastes good! If you really want a pro move, go buy the Trader Joe’s frozen fire-roasted corn (complete with char marks!) and save yourself some time and effort. You really just need to cook it enough to heat it through, and forget the charring.
The corn is swimming in the most luscious, creamy sauce flavored with shallots, garlic, smoked paprika and cayenne…AND CREAM CHEESE. This would be a great side dish for Thanksgiving, although it’s a little too early (even for me) to be discussing this. Bookmark for later!
Charred Creamed Corn
- Yield: 6 servings
Description
Here’s the easiest summer side dish! Charred sweet corn in a smoky, creamy sauce topped with handfuls of fresh chives and parsley to use up your summer herbs. Bookmark for later for a great Thanksgiving side dish.
Ingredients
- 2 tablespoons butter
- 1 shallot, finely minced
- 1 garlic clove, finely minced
- 1 to 2 teaspoons smoked sweet paprika
- Pinch of cayenne, to taste
- 3 tablespoons all-purpose flour
- 1-1/2 cups whole milk
- 4 ounces cream cheese
- Splash of heavy cream
- 1 tablespoon sugar
- 24 ounces thawed frozen or canned (and drained) fire-roasted corn
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh chives
Instructions
- Preheat a 10-inch cast-iron skillet over medium heat. Melt the butter; once melted, add the shallot and a pinch of salt and sweat, stirring frequently, until soft and translucent, about 4 to 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the paprika and cayenne, and toast for another 30 seconds. Add the flour and stir to combine; cook for about 5 minutes until the flour is lightly toasted. Slowly add the milk, whisking constantly to remove any lumps Add the cream cheese, a splash of heavy cream and sugar, and cook, stirring frequently, until smooth and thickened. Add about 3/4 cup of the corn and smash using the back of a spoon or a potato masher. Stir to combine and then add in the remaining whole corn kernels.
- Reduce the heat to medium-low and simmer until rich and thickened, about 10 minutes. Taste for seasonings and adjust if necessary. Remove from the heat and garnish with chopped parsley and chives.
Notes
Inspiration: Charred Creamed Corn on foodnetwork.com
*Trader Joe’s sells bags of frozen fire-roasted corn (complete with char marks!) that work PERFECTLY here.
- Category: Vegetable Sides
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