Homemade Parmesan Creamed Corn
- Yield 6
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Homemade Parmesan Creamed Corn is a sides recipe on Avoteb. The yield on the card is 6. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 4 cups (about 25 ounces) sweet corn kernels (fresh, canned or frozen)
- 1 tablespoon honey
- 1/2 teaspoon each: fine sea salt, freshly-ground black pepper, smoked paprika
- 1 ounce freshly-grated Parmesan
- optional garnish: chopped chives or parsley
- 1 tablespoon butter
- 2 cloves garlic, finely minced
- 1/2 cup Panko breadcrumbs*
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
Method
Make the garlicky breadcrumbs. Melt 1 tablespoon butter over medium-a hot burner in a sauté pan. Tip in garlic and sauté for 1 minute, stirring occasionally. Tip in Panko, salt and pepper. Continue sautéing, stirring occasionally, until the Panko reaches a toasted golden brown color. Move the breadcrumbs to a bowl and keep nearby. Wipe off the pan.
Sauté the shallot and garlic. Put back the pan to medium-a hot burner and add the butter. Tip in the shallot and garlic and sauté for 2-3 minutes, stirring occasionally, until the garlic is lightly golden.
Beat in the cornstarch. While those are cooking, whisk together the half and half and cornstarch until combined.
Let it bubble gently. Tip in the half and half mixture, corn, honey, salt, black pepper, smoked paprika to the pan and stir until evenly combined. Continue cooking until the sauce reaches a low let it bubble gently and thickens. Turn off the heat and mix in the Parmesan until combined.
Plate Scatter the garlicky breadcrumbs on top of the corn, and finish with chopped chives or parsley if desired. Plate warm and enjoy!
