Ingredients
For the Roasted Garlic:
- 2 whole heads of garlic
- 1 Tablespoon olive oil
For the Creamed Corn:
- 3 Tablespoons unsalted butter
- Half of a medium onion, finely diced
- 3 Tablespoons all-purpose flour
- 1 teaspoon kosher salt, more to taste at the end
- ½ teaspoon ground black pepper, more to taste at the end
- 32 ounces (scant 6 cups) sweet corn kernels (fresh, canned, or frozen/thawed/drained)
- 1 ½ cups milk (2%, whole, or your preferred type)
- ½ cup heavy cream
- 1 Tablespoon granulated sugar
- ½ cup finely-grated Parmesan or Pecorino Romano cheese
Instructions
- Roast the Garlic: Preheat your oven to 400°F. Peel away all but the innermost layer of skin from each garlic head, then slice off about a quarter-inch from the top to expose the cloves. Place each garlic head cut side up on a sheet of aluminum foil and drizzle with olive oil, making sure the oil seeps into all the crevices between cloves. Wrap the garlic tightly in the foil and set it in a baking dish. Roast for 40 minutes or until the cloves are soft, golden, and easily pierced with a toothpick. Remove and let cool. Once cool enough to handle, squeeze the soft garlic out of the skins into a bowl and mash it into a smooth paste with a fork.
- Prepare the Creamed Corn Base: In a medium to large sauté pan over medium heat, melt the butter. Add the finely diced onion and cook, stirring occasionally, for 3-4 minutes until the onions are translucent and tender. Sprinkle the flour over the onions, stirring constantly, and continue to cook for another 3 minutes to form a roux that will thicken the dish. Season the roux with kosher salt and ground black pepper.
- Add the Corn and Dairy: Stir in the corn kernels, roasted garlic paste, milk, heavy cream, and granulated sugar. Cook the mixture over medium heat for 10-15 minutes, stirring frequently to prevent burning, until it thickens slightly and is just shy of your preferred consistency.
- Incorporate Cheese and Blend: Remove the pan from heat and immediately stir in the finely grated Parmesan or Pecorino Romano cheese until fully combined. Transfer about one cup of the creamed corn mixture to a food processor and pulse until mostly smooth. Alternatively, you may use an immersion blender to partially blend the creamed corn directly in the pan. Return the blended corn to the pan and stir well to combine.
- Final Seasoning and Serve: Taste the creamed corn and adjust seasoning with additional salt and pepper if needed. Serve warm as a comforting side dish.
Notes
- Make-Ahead Tip: Roast the garlic up to two days in advance and refrigerate it in an airtight container.
- You can prepare the entire creamed corn dish 1-2 days in advance, refrigerate it covered, and gently reheat over low heat when ready to serve.
- For a thinner creamed corn, add more milk during cooking.
- Use fresh corn for the best texture and flavor, but canned or frozen corn works well too.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
