Sandra This Paula Deen Creamed Corn Recipe is a rich and creamy recipe, which is made with fresh corn and cream cheese. It’s the perfect side dish, ready in about 25 minutes.
Paula Deen Creamed Corn Recipe Ingredients
- 6 ears corn, shucked
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup white wine
- 1/2 cup cream cheese
- 1/4 cup heavy cream
- Kosher salt, to taste
How To Make Paula Deen Creamed Corn
- Prepare the corn: Shuck the corn and carefully cut the kernels off the cobs.
- Sauté the aromatics: In a large sauté pan over medium heat, melt the butter. Add the minced garlic and shallots and cook until softened and fragrant.
- Cook the corn: Add the corn kernels to the pan and season with salt. Stir to coat the corn in the butter. Pour in the white wine and let it cook and reduce.
- Make it creamy: Stir in the heavy cream and allow it to reduce and thicken slightly. Add the cream cheese and continue to stir until it has completely melted into a smooth, creamy sauce. Serve hot.
Recipe Tips
- How do I get the most flavor? Using fresh, sweet corn right off the cob will give you the best flavor and texture. Sautéing the garlic and shallots in butter before adding the other ingredients also builds a delicious savory base.
- How do I keep the sauce from being too thin? The key is to let the liquids reduce. Allow the white wine to simmer and cook down before you add the heavy cream. Then, let the heavy cream simmer and thicken slightly before you stir in the cream cheese.
- Can I use frozen corn? Yes. If you use frozen corn, make sure to thaw it completely and pat it dry with paper towels to remove any excess moisture before adding it to the skillet.
- What’s the best way to cut corn off the cob? To avoid kernels flying everywhere, place the end of the cob in the center of a bundt pan or on a small inverted bowl placed inside a larger bowl. As you cut the kernels off, they will fall neatly into the pan or bowl.
What To Serve With Creamed Corn
This rich and creamy side dish is a Southern classic that pairs perfectly with a variety of main courses:
- Southern fried chicken
- A pan-seared steak or pork chop
- Roasted chicken or a holiday turkey
- BBQ ribs or brisket
How To Store Creamed Corn
Refrigerate: Store leftover creamed corn in an airtight container in the refrigerator for up to 4 days. Reheat: Reheat gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk or cream to restore its creamy consistency.
Creamed Corn Nutrition Facts
- Calories: 290 kcal
- Carbohydrates: 25g
- Protein: 7g
- Fat: 18g
- Saturated Fat: 11g
- Sodium: 350mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can make this dish a day in advance. Store it in the refrigerator and reheat it gently on the stovetop before serving.
Yes. If you prefer to omit the wine, you can substitute it with an equal amount of chicken or vegetable broth to deglaze the pan.
This can happen if the cream cheese is too cold when you add it to the pan. For the smoothest sauce, use cream cheese that has been softened to room temperature and cut it into cubes so it melts more quickly and evenly.
Try More Recipes:
- Paula Deen Cornbread Stuffing Recipe
- Paula Deen Jiffy Corn Casserole Recipe
- Paula Deen Frito Corn Salad Recipe
Paula Deen Creamed Corn Recipe
Description
A rich, decadent, and creamy side dish made with fresh corn kernels in a savory white wine and cream cheese sauce.
Ingredients
Instructions
- Cut the corn kernels off the cobs.
- In a sauté pan, melt butter and cook the garlic and shallots until soft.
- Add the corn kernels and salt; stir to coat.
- Pour in the white wine and let it reduce.
- Stir in the heavy cream and allow it to thicken slightly.
- Add the cream cheese and stir until it has melted into a smooth sauce. Serve hot.
Notes
- For the best flavor, use fresh, in-season sweet corn.
- Let the wine and cream reduce properly to ensure a thick, not watery, sauce.
- Use room temperature cream cheese for the smoothest, lump-free result.
- This dish can be made ahead and reheated gently on the stovetop.
