Creamed Corn w/ Parmigiano-Reggiano Cheese

 

If there was one canned vegetable I loved growing up it would be creamed corn. While I don't remember if it was one of side dishes served at our Thanksgiving dinners, I do remember it being one of the things making a regular appearance on our dinner table. When it comes to serving vegetable side dishes on my Thanksgiving table I have some very strong opinions (go figure). Anything undoctored and heated from a can or a bag out of the freezer would be a hard no. In the embellished version of the first Thanksgiving dinner, most of us were (inaccurately) taught it was homemade feast complete with turkey and all of the fixings. In spite of the fact that our Thanksgiving traditions are in large part based more in fiction than on fact, I still want to believe the fairy tale version I learned in my youth. Which in an odd sort of way explains why the foods on my Thanksgiving table are definitely homemade. I guess you can say it's my way of paying homage to a myth I prefer to believe is a truth.

Up until recently I had never made creamed corn before. And in all honestly I am not so sure I thought anything could compete with my canned cream corn childhood memory. But after making this Creamed Corn w/ Parmigiano-Reggiano Cheese I don't think I could ever eat canned cream corn again. Because this drop the mic, standing ovation worthy version of creamed corn has completely reset the creamed corn bar. Now having discovered what I had been missing for decades, I am officially declaring this luscious, exquisite Creamed Corn w/ Parmigiano-Reggiano Cheese has earned a permanent place on our Thanksgiving dinner table. And it's so much easier to make and quite possibly so much more scrumptious than a corn pudding or corn souffle. 

Had it not been for a friend who recently shared on social media that the Lawry's restaurant version of creamed corn has been one of her family's beloved vegetable side dishes. Initially I was a bit skeptical that any recipe for a homemade version of creamed corn could rival the canned version. However, that skepticism was quickly laid to rest as soon as I had my first spoonful of this decadent, creamy deliciousness. 

The recipe I share below is based on Lawry's recipe, although I made some minor changes to it. I slightly increased the amount of corn, suggest that using frozen sweet yellow corn is preferable to using canned corn, and topping the dish with freshly grated Parmigiano-Reggiano is the most divine finished touch.

So, what makes this homemade version of Creamed Corn so spectacular? Heavy whipping cream. A simple roux of butter and flour combined with heaving whipping cream, a small amount of sugar and some Kosher salt transform this classic side dish into the most incredible, slightly sweet, creamy version of creamed corn to have ever been created. Quite possibly it could become one of your family's most requested, favorite Thanksgiving side dishes. I wouldn't at all be surprised if they requested it again for Christmas dinner.

Recipe

Creamed Corn w/ Parmigiano-Reggiano Cheese

Serves 5-6

Ingredients

1 1/2 Tablespoons unsalted butter

1 1/2 Tablespoons all-purpose flour

1/2 teaspoon Kosher salt, plus more to taste

1 1/2 cups whipping cream

2 Tablespoons sugar

16 ounces (454g) Sweet Yellow Corn (frozen or canned) - See Notes

1/4 cup freshly grated Parmigiano-Reggiano Cheese, optional but delicious

Directions

1. Using a heavy bottom medium-sized saucepan, melt the butter over medium heat.

2. Add in the flour. Whisk in the flour and continue cooking for approximately 2 minutes or until the mixture/roux is light-medium golden brown.

3. Slowly pour in whipping cream, whisking constantly while adding. Continue cooking until the mixture has thickened and is smooth.

4. Add in the corn, sugar, and Kosher salt. Stir to blend. Continue cooking until the corn is cooked through. 

5. Transfer to a serving bowl.

6. If using, top with the freshly grated Parmigiano-Reggiano Cheese. Either place in the broiler for several minutes or until the cheese has melted. Alternately use a Kitchen torch to melt the cheese.

7. Serve immediately.

8. Store any leftovers in covered dish in the refrigerator.

Notes: (1) The recipe published by Lawry's recommends using 3 cups of corn. The 16 ounce bag is just slightly more than 3 cups. Suggest using the entire bag. (2) If using frozen corn, let thaw in the refrigerator for an hour or more before making. (3) If using canned corn, please be sure to drain the liquid before adding the cream mixture. (4) If using the broiler to melt the Parmigiano-Reggiano Cheese, please be sure your dish can withstand more than 500 degrees (F). (5) Rather than using the broiler, highly recommend using a kitchen torch.

Little Compton, Rhode Island