Creamed Corn with Basil and Parmesan

🕒 Prep: 10 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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Creamed corn with basil and parmesan is a delightful twist on a classic side dish, bringing together the sweetness of fresh corn with the savory depth of parmesan and the fragrant freshness of basil. This dish is perfect for summer gatherings or any time you want to elevate your meal with a touch of elegance.

Creamed Corn with Basil and Parmesan

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Ingredients for Creamed Corn with Basil and Parmesan

Ingredients for Creamed Corn with Basil and Parmesan

Fresh corn kernels are the star of this dish, providing natural sweetness and a bit of texture. If corn is in season, try to get it fresh off the cob for the best flavor. Unsalted butter adds richness and helps to sauté the corn to a light golden color. The combination of heavy cream and milk creates a luscious base that's not too heavy. Parmesan cheese infuses the dish with a savory, umami punch. Fresh basil adds a burst of herbal freshness, while salt and pepper bring everything into balance. Lastly, a touch of cornstarch mixed with water thickens the sauce perfectly.

Why This Creamed Corn with Basil and Parmesan Works

As the butter melts and the corn hits the pan, the corn starts to dry a little on the outside and pick up some golden spots. That light browning makes the corn taste sweeter and gives it a bit of chew instead of feeling watery. After a few minutes, the kernels are warm all the way through and ready to soak up the cream and milk.

Once the cream and milk go in, the hot corn heats the liquid and the whole pan starts to bubble gently. The starch inside the corn begins to loosen into the cream, so the liquid already starts to feel a little thicker. When the parmesan melts in, it blends into the hot cream and clings to the corn, so the sauce doesn’t feel thin or runny.

After the cornstarch mixture is stirred in, the heat makes the sauce tighten up in just a minute or two. It goes from loose to spoon-coating and stays wrapped around each kernel instead of pooling at the bottom of the pan. Right at the end, the basil goes in off the heat so it stays soft and bright instead of turning dark and limp.

Creamed Corn with Basil and Parmesan Tips & Tricks

  • If fresh corn isn't available, frozen corn can be a good substitute. Just make sure to thaw it first.
  • For a little kick, add a pinch of red pepper flakes when you add the corn to the skillet.
  • Make sure to use real parmesan cheese for the best flavor, not the pre-grated kind in a can.

Mistakes To Avoid

Letting the corn sit in the pan too long before adding the cream can make the kernels tough and chewy. The natural sugars start to dry out and the outside of the corn hardens. The final dish ends up with rubbery bites instead of soft, juicy corn in a creamy sauce.

When the cream and milk are boiled hard instead of kept at a gentle simmer, the dairy can separate. The fat pulls away and the sauce looks oily and grainy instead of smooth. The creamed corn then feels greasy on the tongue instead of silky.

Adding the parmesan all at once over high heat often makes it clump. The cheese melts unevenly and sticks together in little balls instead of blending into the liquid. The sauce turns lumpy and stringy instead of thick and even.

Stirring in the cornstarch mixture too late, after the pan has cooled down, keeps the sauce from thickening. The starch needs heat to swell and do its job. The creamed corn then stays runny and pools on the plate instead of holding a soft, creamy shape.

Equipment Used:

Large skillet, Wooden spoon, Measuring cups, Grater

Ingredients

  1. 2 cups fresh corn kernels
  2. 1 tablespoon unsalted butter
  3. 1/4 cup heavy cream
  4. 1/4 cup milk
  5. 1/4 cup grated parmesan cheese
  6. 2 tablespoons fresh basil, chopped
  7. Salt and pepper to taste
  8. 1 teaspoon cornstarch mixed with 1 tablespoon water

Step-by-step Instructions

  1. 1. Melt the butter in a large skillet over medium heat.
  2. 2. Add the corn kernels and cook for 3-4 minutes until slightly golden.
  3. 3. Stir in the heavy cream and milk, bringing to a gentle simmer.
  4. 4. Add the grated parmesan and mix well until melted and combined.
  5. 5. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes.
  6. 6. Remove from heat and stir in the chopped basil.
  7. 7. Season with salt and pepper to taste.
  8. 8. Serve warm as a delightful side dish.

Frequently Asked Questions

Can I use dried basil instead of fresh?
Fresh basil is recommended for its vibrant flavor, but if you must use dried, use about a third of the amount and add it with the cream and milk to allow it time to rehydrate.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.

Serving Ideas for Creamed Corn with Basil and Parmesan

This creamed corn pairs beautifully with grilled chicken or fish, making it a perfect side for a summer barbecue. It's also a great accompaniment to roasted meats like pork or beef, adding a touch of sweetness and creaminess to the meal. For a vegetarian option, serve it alongside a hearty grain salad or a bean dish.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.