Creamy corn on the cob offer a delightful twist on the classic corn on the cob. This dish combines the sweetness of corn with a rich, creamy sauce, making it an irresistible side dish perfect for any meal.
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Ingredients
🌽 4 ears of corn, husked and cut into 3-4 inch chunks
🧈 2 tablespoons butter
🫒 1 tablespoon olive oil
🥛 1/2 cup heavy cream
🥛 1/4 cup milk
🧄 2 cloves garlic, minced
🌶️ 1/4 teaspoon smoked paprika
🧂 Salt and pepper to taste
🧀 2 tablespoons grated Parmesan cheese (optional)
🌿 1 tablespoon chopped fresh parsley for garnish
Instructions
1- Prepare the Corn:
- Husk the corn and cut each ear into 3-4 inch chunks.
- Ensure the pieces are uniform for even cooking.
2- Heat the Pan:
- In a large skillet, heat the butter and olive oil over medium heat.
- Wait until the butter is melted and the mixture is hot.
3- Cook the Corn:
- Add the corn chunks to the skillet.
- Cook for about 5-7 minutes, turning occasionally, until they start to get a nice golden color and are slightly charred in spots.
4- Add the Garlic:
- Add the minced garlic to the pan.
- Sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
5- Make it Creamy:
- Reduce the heat to low and pour in the heavy cream and milk.
- Stir to combine and coat the corn chunks.
- Add the smoked paprika, salt, and pepper to taste.
6- Simmer:
- Let the mixture simmer gently for about 5 minutes.
- Stir occasionally until the sauce thickens slightly and the corn is tender.
7- Add Cheese (Optional):
- Stir in the grated Parmesan cheese until melted and well incorporated into the sauce.
8- Serve:
- Remove from heat and garnish with chopped fresh parsley.
- Serve warm as a delicious side dish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Equipment: Large skillet, knife, cutting board
Cooking Tips:
- For an extra kick, add a pinch of cayenne pepper.
- If you prefer a thicker sauce, let it simmer a bit longer.
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