Creamed Corn with Cheese and Parsley
This creamy, cheesey, buttery dish made with corn and parsley is one of our favorite side dishes! It comes together in a flash and seems much more special than a bowl of heated up corn. Perfect for any type of dinner and the leftovers are to die for in a quesadilla!
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped scallions* about 6 large or one bunch or green onions
- 8 cups corn 8-9 cups frozen corn see notes for fresh corn on cob
- 2/3 cup heavy cream
- 2 teaspoons cornstarch
- 1 clove garlic, minced
- 1 cup grated sharp white or yellow cheddar
- 1 cup grated or shaved Parmesan cheese, divided
- 1 cup fresh parsley, chopped
Heat butter in a large pan over medium heat until melted, then add chopped scallions, stirring occasionally, until softened, about 2 minutes.
Add corn, salt and pepper. Cook, stirring occasionally for about 2-3 minutes.
Whisk together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes.
Transfer 1 cup of corn mixture to a blender with garlic and blend on low (use caution when blending hot liquids). OR if you have an immersion blender, place the immersion blender in the pan and pulse in several places, blending about a third of the corn mixture.
After blending, return corn to skillet, add grated cheddar and 1/2 cup of the Parmesan cheese and cook, stirring, until just heated through.
Transfer corn to a large shallow serving bowl. Sprinkle remaining 1/2 cup of Parmesan cheese and a bit of parsley over top.
- I used 1 cup of grated white cheddar and 1/2 cup grated Parmesan folded into the corn before spooning into the serving dish.
- Scallions and green onions are the same (some are harvested earlier). In this recipe use the green and the white part of the scallion or green onion.
- If you are making this ahead of time, make this recipe to the point of adding the cornstarch and cream, cook and the blend the corn. At this time you may refrigerate in a bowl until day of serving. When ready to serve, place back in a skillet or pan, add the cheeses and heat up the dish for the last time on stovetop just before serving.
- If using fresh corn on the cob, you will need about 12 ears of corn. Cut the corn from the cob, and cook in the butter in the first step for about 5 minutes stirring frequently. Then proceed with recipe directions.