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Creamed Corn

Rich creamed corn made with butter, flour, and heavy cream, seasoned with mushroom seasoning and broiled under a shredded Parmesan crust. A fast, steakhouse-style side dish ready in 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method

Ingredients
  

  • 2 cans corn drained
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups heavy cream
  • 1 tsp mushroom seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded Parmesan

Equipment

  • Medium saucepan
  • Whisk
  • Broiler-proof dish or cast iron skillet
  • Wooden spoon

Method
 

  1. Step 1: Make the Roux. In a saucepan over medium heat, melt the butter. Stir in the flour until smooth.
  2. Step 2: Add the Cream. Gradually add the heavy cream, stirring, and bring to a gentle boil. Cook and stir for 2 minutes, until thickened.
  3. Step 3: Season and Add the Corn. Season with the mushroom seasoning, salt, and black pepper. Add the corn and heat through.
  4. Step 4: Top and Broil. Transfer to a broiler-proof dish and sprinkle the shredded Parmesan in a layer over the top. Broil for 3-5 minutes, until a brown crust forms on top. Serve warm.