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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
Cook Time 10 minutes
Total Time 20 minutes
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.