Ingredients (~6 servings)
- 2 whole heads of garlic
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter
- 1/2 medium onion, finely diced
- 3 Tbsp all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp ground black pepper
- 24 oz sweet corn kernels (fresh, canned, or frozen/thawed)
- 1 1/4 cups whole milk
- 1/3 cup heavy cream
- 1 Tbsp granulated sugar
- 1/3 cup finely-grated Parmesan
Roast the Garlic First
Get your oven to 400F.
Peel off the outer papery layers of garlic skin but leave the innermost layer intact; Slice off the top quarter-inch of each head to expose the clove tops.
Set both heads on a sheet of aluminum foil and drizzle the olive oil over the cut sides – make sure it gets down into the gaps between cloves.
Wrap well in foil and roast for ~40 minutes or until the cloves are deep golden and a toothpick slides in easily.
Once cool enough to handle, squeeze the roasted garlic out of the skins into a bowl and mash with a fork until it forms a paste.
The roasted garlic can be done a day ahead and kept in the fridge.
Make the Creamed Corn Base
Melt butter in a large sauté pan over medium heat.
Add the diced onion and cook for ~3-4 minutes until softened; Sprinkle in the flour and cook for 3 minutes, stirring occasionally.
You’re making a light roux here – it shouldn’t brown much but you want to cook out the raw flour taste.
Season with salt and pepper at this point.
Add Everything and Simmer
Add the corn kernels, roasted garlic paste, milk, cream, and sugar to the pan and stir to combine.
Cook over medium heat for ~10-12 minutes, stirring often, until the mixture thickens to just under your desired consistency.
It’ll continue to thicken slightly off the heat, so don’t overdo it.
Remove from heat and stir in the Parmesan – it’ll melt right in.
Blend Part of It for Better Texture
Scoop about 1 cup of the creamed corn into a food processor and pulse until mostly smooth.
You could also use an immersion blender right in the pan if you prefer – just blend about 1/4 of the mixture.
Stir the blended portion back in – this gives you the perfect creamy texture with some whole kernels still intact.
Taste and adjust salt and pepper as needed, then serve while warm.
Roasted Garlic Creamed Corn
Ingredients
Ingredients (~6 servings)
- 2 whole heads of garlic
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter
- 1/2 medium onion finely diced
- 3 Tbsp all-purpose flour
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp ground black pepper
- 24 oz sweet corn kernels fresh, canned, or frozen/thawed
- 1 1/4 cups whole milk
- 1/3 cup heavy cream
- 1 Tbsp granulated sugar
- 1/3 cup finely-grated Parmesan
Instructions
- Preheat oven to 400F.
- Peel outer garlic skin, slice off top quarter-inch of each head, place on foil, drizzle with olive oil, wrap, and roast 40 minutes until golden and soft.
- Let garlic cool, squeeze cloves from skins into a bowl, and mash into a paste.
- Melt butter in a large sauté pan over medium heat.
- Add onion and cook 3-4 minutes until softened.
- Sprinkle in flour, cook 3 minutes stirring occasionally, then season with salt and pepper.
- Add corn, roasted garlic paste, milk, cream, and sugar to the pan and stir to combine.
- Cook over medium heat 10-12 minutes, stirring often, until thickened.
- Remove from heat and stir in Parmesan.
- Scoop 1 cup of the mixture into a food processor and pulse until mostly smooth.
- Stir blended portion back into the pan.
- Taste and adjust seasoning, then serve warm.
