Description
Learn how to make delicious Roasted Garlic Creamed Corn. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 4 ears fresh corn, husked (or about 4 cups frozen corn kernels, thawed)
- 1 whole head of garlic
- 2 tablespoons olive oil, divided
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar (optional, but helps balance the corn’s sweetness)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives or parsley, chopped (optional for garnish)
Substitution notes: If you don’t have fresh corn, frozen works well and is available year-round. For dairy-free versions, try coconut cream instead of heavy cream and use a plant-based butter substitute. Roasting garlic is key here, but if you’re short on time, you can use 1 to 2 teaspoons of pre-roasted garlic paste.
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the whole head of garlic to expose the cloves, drizzle with 1 tablespoon olive oil, and wrap it tightly in aluminum foil. Roast for about 35-40 minutes until the cloves are soft and golden. This step is a game changer—I learned early on that roasting garlic mellows its flavor beautifully, something I wish I knew before my chili experiment!
- While the garlic roasts, if you’re using fresh corn, stand each ear upright and carefully slice downwards with a sharp knife to remove kernels. If frozen, just make sure it’s thawed and drained.
- Heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they start to soften and get a little color. This step brings out the natural sweetness, a trick I picked up hosting those Wednesday dinners in college where simple ingredients meant everything.
- Once the garlic is roasted and cool enough to handle, squeeze the softened cloves out of the skins directly into the skillet with the corn. Mash slightly with a wooden spoon to help the garlic blend into the corn.
- Pour in the heavy cream and stir to combine. Add sugar, salt, and pepper. Reduce the heat to low and let everything simmer gently for about 8-10 minutes, stirring frequently until the mixture thickens and becomes creamy. You’re looking for a texture that’s rich but not soupy—similar to the comforting consistency I always aimed for in my one-pot meals.
- Taste and adjust seasoning as needed. If it feels too thick, add a splash more cream or a little milk to loosen it up. If you like a bit more garlic punch, adding a sprinkle of garlic powder at this stage can help without overpowering.
- Remove from heat and sprinkle with fresh chopped herbs like chives or parsley before serving. The burst of green adds a fresh note that my family always appreciates.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Garlic Creamed Corn, recipe, cooking, food
