Print

Steakhouse Creamed Corn Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

This classic Steakhouse Creamed Corn recipe delivers a rich, creamy, and cheesy side dish perfect for steak dinners or holiday meals. Made with a buttery roux, creamy dairy, sweet corn, and Parmesan cheese, it’s baked to bubbly perfection and finished under the broiler for a golden, slightly crisp top.

Ingredients

Base

  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • ¼ cup sugar
  • Salt and pepper, to taste

Corn & Cheese

  • 5 cups frozen corn, thawed
  • ½ cup grated Parmesan cheese, divided (¼ cup + ¼ cup)

For Garnish

  • Fresh parsley or green onions (optional)

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350ºF (175ºC) and lightly grease a 9-inch baking dish with nonstick cooking spray to prevent sticking and ensure even baking.
  2. Make the roux: In a large saucepan or skillet over medium heat, melt the butter completely. Stir in the flour, whisking continuously until you achieve a smooth paste without lumps.
  3. Add liquids and seasonings: Gradually whisk in the heavy cream, whole milk, sugar, salt, and black pepper. Continue whisking until the mixture comes to a boil, then lower the heat and cook for 2 minutes to thicken the sauce.
  4. Incorporate corn and cheese: Stir in the thawed corn kernels and ¼ cup of the grated Parmesan cheese. Cook on low heat until the cheese is fully melted and the mixture is creamy.
  5. Transfer to casserole dish: Pour the creamy corn mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining ¼ cup of Parmesan cheese over the top.
  6. Bake and broil: Bake in the preheated oven for 30 minutes, or until the mixture is bubbly. Then, place under the broiler for a few minutes until the cheese topping turns a deep golden brown and slightly crisp.
  7. Garnish and serve: Remove from oven and let cool slightly. Garnish with freshly chopped parsley or green onions if desired, and serve warm as a deliciously rich side dish.

Notes

  • Thaw the frozen corn completely before use to ensure even cooking.
  • For a sharper cheese flavor, use aged Parmesan or Romano cheese.
  • You can substitute half-and-half for whole milk and heavy cream combined to reduce richness slightly.
  • This dish can be prepared ahead and refrigerated before baking; just increase bake time slightly if cold from fridge.
  • Use fresh corn kernels in season for a fresher taste.
  • If desired, add a pinch of nutmeg to the sauce for a subtle warm flavor.

Find it online: https://cookedbysarah.com/steakhouse-creamed-corn-recipe/