Steakhouse Creamed Corn

Steakhouse Creamed Corn: The Rich, Velvety Side Dish That Steals the Show

Hey there, my fellow food fanatics! Chef Emily here, and I am so excited you’ve stopped by my cozy corner of the internet. Today, we’re tackling a side dish that’s so good, it often upstages the main event. We’re talking about that luscious, velvety, dreamy concoction you only thought you could get at a fancy steakhouse: Steakhouse Creamed Corn. Forget the canned stuff, my friend. This is a whole new level of comfort food elegance. Imagine sweet, juicy corn kernels swimming in a rich, buttery, garlic-infused cream sauce, all hugged by a generous blanket of nutty Parmesan cheese. It’s the kind of side that makes you close your eyes and just sigh with happiness. It’s perfect next to a perfectly grilled steak, a piece of roasted chicken, or as the star of your holiday table. So, tie on your favorite apron (the messy one is always the best!), and let’s create some magic together. This isn’t just cooking; it’s an act of love, and I promise, every single spoonful will be worth it.

A Spoonful of Nostalgia: My First Bite of Steakhouse Magic

I’ll never forget the first time I truly tasted creamed corn. I was about ten years old, and my parents had saved up to take us to a “fancy” restaurant for my grandma’s birthday. I’m talking white tablecloths, waiters in vests, the whole nine yards. I ordered a simple grilled chicken, but when the plates arrived, this golden, creamy, speckled-with-parsley side dish came with it. I took one hesitant bite and my eyes went wide. This was nothing like the mushy, pale yellow stuff from a can that sometimes appeared at school lunches. This was a revelation! It was sweet, savory, and had this incredible velvety texture. I must have asked my dad three times, “This is just *corn*?!” I ended up eating most of his portion, too. That memory of shared joy and unexpected deliciousness is baked right into this recipe for me. It’s why I’ve worked for years to perfect it at home—to bring that little bit of steakhouse magic and celebration right to our everyday tables. It’s a dish that tastes like a happy memory, and I can’t wait for you to make it one of yours.

Gathering Your Dream Team: The Ingredients

Great food starts with great ingredients, and this simple list packs a mighty flavorful punch. Here’s what you’ll need and why each one is a superstar:

• 4 cups corn kernels (fresh or frozen): This is the heart of the dish! Fresh corn cut right off the cob in the summer is absolute heaven and brings an incredible sweetness. But don’t you dare feel guilty about using frozen corn! High-quality frozen corn is flash-picked at its peak and works beautifully year-round. No need to thaw—just toss it in frozen.
• 3 tbsp unsalted butter: Our rich, flavorful base. Using unsalted lets us control the sodium level perfectly. This is where our sauce gets its luxurious start.
• ¼ cup heavy cream + ½ cup whole milk: The dynamic duo of creaminess! The heavy cream gives us that indulgent, thick body, while the whole milk lightens it just a touch without sacrificing richness. For a truly decadent version, you could use all cream!
• 1 tbsp all-purpose flour: This is our thickening agent. It teams up with the butter to create a roux, which is the secret trick to a sauce that clings to every kernel instead of being runny.
• 1 tbsp sugar (optional): A little chef’s secret! If your corn isn’t super sweet (or you’re using frozen), this tiny bit of sugar can really make the natural corn flavor pop. Taste your corn first—you might not need it!
• ½ tsp garlic powder + ¼ tsp onion powder: Why powder instead of fresh? These powders dissolve seamlessly into the sauce, giving us a consistent, mellow background flavor without any sharp bites or crunchy bits. It’s the steakhouse way!
• Salt and pepper, to taste: The essential flavor enhancers. We’ll add these gradually. Remember, the Parmesan cheese we add later is salty, so go easy at first.
• ½ cup grated Parmesan cheese: The umami bomb! This adds a salty, nutty, savory depth that takes this dish from “yum” to “WHERE HAVE YOU BEEN ALL MY LIFE?” For the best melt and flavor, grate it yourself from a block—it’s a game-changer.
• ¼ cup chopped fresh parsley (optional garnish): This isn’t just for looks! The fresh, slight bitterness of parsley cuts through the richness and adds a beautiful pop of color and freshness.

Let’s Cook! Your Step-by-Step Guide to Creamy Perfection

Okay, team! Let’s fire up the stove. This comes together in one skillet and in less than 20 minutes. I’ll walk you through every step with my favorite chef hacks.

1. Melt the butter in a large skillet over medium heat. Let it get all foamy and fragrant. We’re not just melting it; we’re toasting the milk solids in the butter a little bit, which adds a gorgeous nutty flavor. This is called beurre noisette in fancy terms, but we’ll just call it delicious.
2. Whisk in the flour and cook for 1 minute to form a roux. This is the most important step for a non-clumpy sauce! Whisk constantly for that full minute. We’re cooking out the raw flour taste, and you’ll see the mixture thin out and maybe even darken just a shade. It should smell warm and toasty, not like raw dough.
3. Add the milk and cream, whisking until smooth and slightly thickened, about 2–3 minutes. Now, pour in your dairy slowly while you whisk like your dinner depends on it (because it does!). This constant whisking is the key to a silky-smooth, lump-free sauce. You’ll feel the sauce thicken as you whisk—that’s your roux doing its job!
4. Stir in the corn, garlic powder, onion powder, sugar (if using), salt, and pepper. Turn the heat down to medium-low. Give everything a good stir to coat every kernel in that creamy goodness. Now your kitchen should start smelling absolutely incredible.
5. Simmer for 8–10 minutes, stirring occasionally, until the corn is tender and the sauce is creamy. Don’t rush this! Let the corn warm through and absorb all that flavor. The sauce will continue to thicken and reduce slightly. If it gets too thick, just splash in a little more milk.
6. Add the Parmesan, stir until melted and incorporated. Turn off the heat. Stir in your freshly grated Parmesan. It will melt beautifully into the sauce, making it even richer and giving it that iconic stretchy, cheesy quality. Taste it now! This is your moment to adjust the seasoning. Need more salt? Pepper? Go for it!
7. Remove from heat, garnish with parsley, and serve immediately. Get it into a bowl while it’s still hot and bubbly! The fresh parsley on top adds that perfect finishing touch.

How to Serve This Golden Glory

This creamed corn deserves a beautiful presentation! I love serving it family-style in a warm, colorful ceramic bowl to keep it hot. It’s the ultimate shareable side. Of course, it’s a classic partner for a juicy grilled steak or garlic butter steak bites—it’s literally in the name! But don’t stop there. It’s phenomenal with:

• Weeknight Roasted Chicken: The creamy corn is amazing with the crispy chicken skin and juicy meat.
• Holiday Feast: It will easily become a new Thanksgiving or Christmas tradition right next to the turkey and mashed potatoes.
• Simple Grilled Pork Chops or Fish: Try it with a nicely seared salmon fillet for a restaurant-worthy dinner at home.
• For a true steakhouse experience, serve it alongside a loaded baked potato and a crisp wedge salad. Now that’s a meal!

Mix It Up! Fun & Flavorful Twists

Once you’ve mastered the classic, get creative! This recipe is a fantastic canvas. Here are a few of my favorite riffs:

• Spicy Southwest Kick: Add a diced jalapeño (seeds removed for less heat) when you cook the roux. Finish with a sprinkle of smoked paprika and chopped cilantro instead of parsley.
• Herb Garden Delight: Stir in 2 tablespoons of fresh chopped chives and 1 teaspoon of fresh thyme leaves along with the Parmesan. It brightens the whole dish up beautifully.
• Bacon Lover’s Dream: Cook 4 slices of chopped bacon in the skillet first. Remove the bacon and use the rendered bacon fat instead of butter for your roux. Talk about flavor! Crumble the bacon on top as a garnish.
• Lightened-Up Version: Use 2% milk instead of whole milk and cream, and swap the butter for olive oil. You can also use a light sprinkle of nutritional yeast for a cheesy flavor without the fat.
• Ultra-Indulgent Truffle Version: Finish the dish with a tiny drizzle of white truffle oil right before serving. It’s unbelievably decadent and elegant.

Chef Emily’s Kitchen Confidential

This recipe has been a labor of love. The first time I tried to make it, I was so impatient that I added the cheese while the sauce was boiling, and it seized up into a weird, stringy mess. Lesson learned: always take the sauce off the heat before adding cheese! Another time, I got a little too generous with the flour and ended up with corn pudding instead of creamed corn. We’ve all been there! The version I’m sharing with you today is the result of all those happy (and sometimes hilarious) kitchen experiments. It’s foolproof. I also love that it’s a dish that welcomes your own touch. Maybe you’ll add a pinch of cayenne or a dash of hot sauce. That’s what makes cooking so fun—it’s your story to tell, one delicious bite at a time.

Your Questions, Answered!

Q: My sauce is too thin! How can I thicken it?
A: No worries! Mix a teaspoon of cornstarch with a tablespoon of cold milk or water to make a “slurry.” Whisk this into the simmering corn mixture and let it cook for another minute or two. It will thicken right up.

Q: Can I make this ahead of time?
A: Absolutely! Let it cool completely and store it in an airtight container in the fridge for up to 2 days. When you’re ready, reheat it gently in a saucepan over low heat, adding a splash of milk or cream to loosen it up as it will thicken when chilled.

Q: Can I freeze creamed corn?
A: I don’t recommend it. Cream-based sauces tend to separate and become grainy when thawed. It’s best enjoyed fresh or stored in the fridge for a couple of days.

Q: My sauce is lumpy! What did I do wrong?
A: This usually happens if the roux isn’t whisked enough when the liquid is added. You can save it! Just pour the entire mixture into a blender and blend until smooth (be careful with the hot liquid!), then return it to the pan and proceed. A stick blender works great for this, too.

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Nutritional Information (Per Serving)

This is a rich, indulgent side dish meant to be savored. Here’s a breakdown of what you’re enjoying (approximate, based on specific ingredients used):
Calories: ~220 | Fat: 14g | Saturated Fat: 9g | Carbohydrates: 18g | Fiber: 2g | Sugar: 5g | Protein: 6g | Cholesterol: 40mg | Sodium: 180mg

While it’s a richer side, it’s made with real, whole ingredients. The corn provides fiber and essential nutrients like vitamin C and magnesium, while the dairy offers calcium and vitamin D. Enjoy it as part of a balanced meal!

Final Thoughts from My Kitchen to Yours

Well, my friend, there you have it. Your secret weapon for the most incredible, crowd-pleasing side dish that’s bursting with flavor and feels like a warm hug. This Steakhouse Creamed Corn is more than just a recipe; it’s a ticket to creating those special, memorable moments around the table. It’s about the joy of sharing something you made with your own two hands. I hope you make it, love it, and share it with someone you adore. Don’t forget to tag me @TastyChow if you share a photo—nothing makes me happier than seeing your creations! Now, go forth and get your creamy corn on. Until next time, happy cooking!

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