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To make steakhouse creamed corn, gather these ingredients: - 4 cups sweet corn (fresh or frozen) - 1 cup heavy cream - 1/2 cup milk - 4 tablespoons unsalted butter - 1/4 cup grated Parmesan cheese - 2 tablespoons sugar - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and black pepper to taste - 2 tablespoons chopped fresh chives (for garnish) When picking corn, use fresh corn if you can. Fresh corn tastes sweeter and more vibrant. If fresh corn is not available, good quality frozen corn works well. Choose heavy cream for a rich texture. It makes the dish creamy and delicious. For the best flavor, use unsalted butter. This lets you control the saltiness. Fresh chives add a nice touch at the end. They give a bright flavor that contrasts with the creaminess. You can add other ingredients to boost flavor. Try smoked paprika for a hint of smokiness. A dash of cayenne pepper adds a kick if you like heat. For a sweeter taste, consider adding diced bell peppers or jalapeños. You can also mix in cooked bacon for a savory crunch. These additions can elevate the dish and make it your own. Remember, feel free to play around and find your perfect blend. For the full recipe, check the section above. To make steakhouse creamed corn, gather your ingredients first. You need: - 4 cups sweet corn (fresh or frozen) - 1 cup heavy cream - 1/2 cup milk - 4 tablespoons unsalted butter - 1/4 cup grated Parmesan cheese - 2 tablespoons sugar - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and black pepper to taste - 2 tablespoons chopped fresh chives (for garnish) Now, let’s cook. Start by melting the butter in a large skillet over medium heat. Once melted, add the sweet corn. Cook the corn for about 5 minutes. Stir it gently to get a nice golden color. Next, pour in the heavy cream and milk. Bring the mixture to a gentle simmer. This part is key, as it helps the flavors mix. Once simmering, stir in the sugar, garlic powder, onion powder, salt, and pepper. Cook for another 10 minutes. This helps thicken the corn mixture. Now, lower the heat and mix in the grated Parmesan cheese. Stir until fully melted. This gives the dish a rich, creamy texture. If you want it creamier, blend a portion of the corn, then mix it back in. Finally, taste your dish and adjust any seasonings if needed. Remove the skillet from the heat. Serve it warm and top with fresh chives for a nice touch. Timing is important for great creamed corn. Here are some tips: - When cooking the corn, stay close. Stir it to prevent burning. - Keep an eye on the cream mixture as it simmers. This helps avoid boiling over. - The last step with the cheese takes only a few minutes. Don’t rush this; let it melt well. Sometimes things might not go as planned. Here are some common issues and fixes: - Too thick? Add a splash of milk or cream to loosen it up. - Too thin? Cook it a bit longer to let it thicken. - Lacks flavor? Adjust salt, pepper, or add more cheese to boost taste. These steps will guide you to a delicious steakhouse creamed corn every time. For the full recipe, check out the complete guide. To boost the taste of your creamed corn, try using fresh corn. It has a sweet, bright flavor. If fresh corn isn't an option, frozen corn works well too. For added depth, mix in some spices. Smoked paprika or cayenne pepper can give a nice kick. You can also add a splash of lemon juice to brighten the flavors. If you want a richer taste, use homemade broth instead of milk. The texture of your creamed corn can change how it feels in your mouth. For a creamy style, blend part of the corn before mixing it in. This gives you a smooth base. If you prefer a chunky style, skip the blending. Just cook the corn until it’s tender. You can also play with the creaminess. Use more heavy cream for a richer dish or less for a lighter version. Steakhouse creamed corn pairs well with many foods. It works great with grilled meats like steak and chicken. You can serve it as a side at your next barbecue or holiday meal. For a twist, try it on a baked potato or in a casserole. Top it with crispy bacon bits for added flavor. Chopped chives add a fresh touch and nice color. For the full recipe, check out the section above. {{image_2}} You can change the flavor of your creamed corn with spices. Try adding cayenne pepper for heat. A pinch of smoked paprika adds depth. If you love herbs, fresh thyme or rosemary works well too. Experiment with different spices to find your favorite mix. Each spice can bring a new taste that will surprise you. If you want a vegetarian or dairy-free option, swap heavy cream and milk with coconut milk or almond milk. Use vegan butter instead of regular butter. Nutritional yeast makes a great substitute for Parmesan cheese. It gives a cheesy flavor without using dairy. This version is rich and nice, perfect for everyone. For a Southern twist, add jalapeños for heat. You can also mix in crispy bacon bits for a smoky flavor. Try adding cream cheese for extra creaminess. A hint of sugar can help balance the heat. Serve it with cornbread for a true Southern feast. This version will surely impress your guests. Enjoy the rich flavors in each bite. For the full recipe, check out the earlier section. Once you finish your steakhouse creamed corn, store the leftovers right away. Allow it to cool to room temperature. Then, transfer it to an airtight container. This keeps it fresh for up to three days in the fridge. When storing, make sure the container is sealed tight. This prevents any odors from mixing with your creamed corn. Reheating creamed corn is easy. You can use the stove or microwave. If using the stove, place the corn in a skillet over low heat. Stir it often to avoid burning. Add a splash of milk or cream if it seems thick. If using the microwave, cover the bowl with a lid. Heat it in short bursts of 30 seconds, stirring in between. This helps keep the flavor and texture just right. Freezing creamed corn is a great way to save it. First, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Just remove as much air as possible before sealing. It will keep well for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above for the best taste. To make Steakhouse Creamed Corn, start by melting butter in a skillet. Add sweet corn and cook for about five minutes. Pour in heavy cream and milk, then let it simmer. Stir in sugar, garlic powder, onion powder, salt, and pepper. Cook for another ten minutes until it thickens. Add Parmesan cheese and mix well. For a creamier texture, blend part of the corn and return it to the skillet. Finally, serve warm with chives on top. You can find the full recipe above. The best corn for creamed corn is sweet corn. You can use fresh or frozen corn. Fresh corn gives a bright flavor and crunch. Frozen corn is convenient and still tasty. Avoid canned corn, as it can be too soft and mushy. Yes, you can make creamed corn ahead of time. Just cook it as normal and cool it down. Store it in an airtight container in the fridge. When ready to serve, reheat it in a skillet over low heat. Add a splash of milk to make it creamy again if needed. Steakhouse Creamed Corn is easy to make with the right ingredients and steps. Choosing fresh ingredients and adding optional flavors can heighten your dish. Follow my tips on cooking and serving for the best results. Try variations to match your taste, too. Store leftovers properly and follow reheating tips for delicious results. Making this dish from scratch is rewarding and satisfying. Enjoy your creamy corn creation and impress your family or guests!

Steakhouse Creamed Corn

Indulge in the rich flavors of Steakhouse Creamed Corn with this easy and delicious recipe! Made with sweet corn, heavy cream, and Parmesan cheese, this side dish is perfect for elevating any meal. With just a few simple ingredients and quick steps, you can enjoy a creamy delight that rivals your favorite steakhouse. Click to explore the full recipe and bring this delectable dish to your table tonight!
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Ingredients Method

Ingredients
  

4 cups sweet corn (fresh or frozen)
1 cup heavy cream
1/2 cup milk
4 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
2 tablespoons chopped fresh chives (for garnish)

Method
 

In a large skillet over medium heat, melt the butter.
    Add the sweet corn to the skillet and cook for about 5 minutes until slightly golden, stirring occasionally.
      Pour in the heavy cream and milk, and bring to a gentle simmer.
        Stir in the sugar, garlic powder, onion powder, salt, and pepper. Cook for another 10 minutes, allowing the mixture to thicken.
          Lower the heat and mix in the grated Parmesan cheese until fully melted and combined, creating a creamy consistency.
            Taste and adjust seasoning as needed. If you prefer a creamier texture, you can blend a portion of the creamed corn and return it to the skillet.
              Remove from heat, and serve warm, garnishing with fresh chives on top.
                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4