Speedy stovetop creamed corn
Corn isn't just for the grill during hot months - it's actually the perfect cold weather side dish too! Creamed corn is a really common American side dish that you can find canned in every grocery store. I like to use creamed corn as an ingredient in other recipes, and decided that it was time to share my own homemade version since the local shops don't carry the canned option. The fresh herbs and parmesan make this recipe stand out against the store versions - you'll never want to go back!
Ingredients
- 30 g unsalted butter
- 2 cloves garlic minced
- 170 ml cream cheese
- 45 ml single cream
- 350 corn fresh is great, but you can use canned or frozen if thawed and drained
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp fresh black pepper
- 75 g parmesan or vegetarian hard cheese shredded
- Fresh parsley to serve
Instructions
- Melt the butter in a pan or skillet over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant, stirring regularly.
- Add the cream cheese and cream, stirring until melted and combined.
- Once the cream mixture begins to bubble, add the corn, thyme, salt, and pepper, and lower the heat slightly. Stir the mixture and allow the corn to heat through for a few minutes.
- Once the mixture is warm and slightly bubbly again, remove the dish from the heat and stir in the parmesan until combined. Season with additional salt and pepper to taste and serve with fresh parsley.