Truffle Parmesan Creamed Corn

why make this recipe

Truffle Parmesan Creamed Corn is a delicious side dish that adds a touch of luxury to any meal. With its rich flavors from the butter, cream, and Parmesan cheese, along with the unique aroma of truffle oil, this recipe elevates the humble corn to something special. Whether you’re hosting a dinner party or just want to enjoy a comforting dish at home, this creamed corn is sure to impress.

how to make Truffle Parmesan Creamed Corn

Ingredients :

• 4 cups of fresh corn kernels (or frozen corn)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons truffle oil
• 2 tablespoons butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions :

1. In a large skillet, melt the butter over medium heat.
2. Add the corn kernels and cook for about 5 minutes until they start to soften.
3. Pour in the heavy cream and bring to a simmer, stirring occasionally.
4. Stir in the grated Parmesan cheese and truffle oil, mixing well.
5. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes until the mixture thickens slightly.
7. Serve warm, garnished with chopped parsley.

how to serve Truffle Parmesan Creamed Corn

Serve Truffle Parmesan Creamed Corn warm as a side dish. It pairs wonderfully with grilled meats, roasted vegetables, or even just a simple salad. Garnish with fresh parsley for a pop of color and added freshness.

how to store Truffle Parmesan Creamed Corn

To store any leftovers, let the creamed corn cool to room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.

tips to make Truffle Parmesan Creamed Corn

• Use fresh corn for the best flavor, but frozen corn works just as well.
• Adjust the amount of truffle oil based on your taste preference. Start with less if you’re unsure, as it can be quite strong.
• Make sure to stir the mixture regularly while cooking to prevent it from sticking to the pan.

variation

You can add sautéed onions or garlic for extra flavor. If you want a bit of heat, consider stirring in some red pepper flakes. For a lighter version, you can substitute half-and-half for the heavy cream.

FAQs

Can I use canned corn for this recipe?
Yes, you can use canned corn, but make sure to drain and rinse it before adding it to the skillet.

Is there a gluten-free option for this dish?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a great choice for those with gluten sensitivities.

Can I freeze Truffle Parmesan Creamed Corn?
Yes, but the texture may change after freezing. If you plan to freeze it, store it in an airtight container and consume it within 2 months for the best quality.

Truffle Parmesan Creamed Corn

A luxurious side dish featuring rich flavors of butter, cream, and Parmesan cheese, elevated by the unique aroma of truffle oil.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 cups fresh corn kernels (or frozen corn) Fresh corn is best for flavor, but frozen works too.
• 1 cup heavy cream For a lighter version, substitute half-and-half.
• 1/2 cup grated Parmesan cheese
• 2 tablespoons truffle oil Adjust based on taste preference; start with less if unsure.
• 2 tablespoons butter
• to taste Salt and pepper
• to taste Chopped fresh parsley for garnish For color and added freshness.

Method

 

Preparation

1. In a large skillet, melt the butter over medium heat.
2. Add the corn kernels and cook for about 5 minutes until they start to soften.
3. Pour in the heavy cream and bring to a simmer, stirring occasionally.
4. Stir in the grated Parmesan cheese and truffle oil, mixing well.
5. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes until the mixture thickens slightly.
7. Serve warm, garnished with chopped parsley.

Notes

To store leftovers, cool the creamed corn to room temperature, place it in an airtight container, and refrigerate for up to 3 days. Reheat on the stovetop or in the microwave until heated through.