Roasted Garlic Creamed Corn
This is one of those sides that makes people ask for the recipe - the roasted garlic makes regular creamed corn taste like it came from a restaurant. Takes about an hour total but most of that is hands-off roasting time.
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.
Notes
Roasted garlic can be made a day ahead and refrigerated.
Did you make this recipe?Let me know how you liked it below!