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
Scale
- 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