Ina Garten Cheddar & Scallion Creamed Corn

Ina Garten cheddar & scallion creamed corn takes 25 minutes and fresh sweet corn, sharp white Cheddar and scallions to make a rich, creamy side dish. Save this easy summer side dish for backyard cookouts, Sunday dinners or holiday tables, because it's a simple recipe that all cooks in one pan.

Puree only 2 cups of the cooked corn with the half-and-half, because that is what makes the sauce creamy while the rest of the kernels stay whole. Puree it all and you lose the bite that makes creamed corn worth eating.

Ina Garten grew up with creamed corn heated from a can, which was never her favorite side dish. Now she buys sweet corn at a farm stand and makes the real thing, finishing it with Cheddar and Parmesan.

Source: Modern Comfort Food (2020)

Ina Garten Cheddar and Scallion Creamed Corn

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

330

kcal

Whole kernels of sweet corn sit in a thick, cheesy cream that is part puree and part sauté. It simmers just a few minutes, so the corn stays tender with a little snap.

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter
  

• 2 cups thinly sliced scallions, white and green parts (12 to 14 scallions)
  

• 6 cups fresh corn kernels cut off the cob (8 to 10 ears) (see note)
  

• Kosher salt and freshly ground black pepper
  

• 2/3 cup half-and-half
  

• 2 cups grated extra-sharp white Cheddar, such as Cabot (5 ounces)
  

• 2 tablespoons freshly grated Italian Parmesan cheese
  

Directions

• Melt the butter: Melt 6 tablespoons unsalted butter in a 12-inch sauté pan or a 10 to 11-inch Dutch oven over medium heat. The wide pan gives the corn room to cook quickly.
• Cook the scallions: Add 2 cups thinly sliced scallions, white and green parts, to the melted butter. Cook for 2 minutes, stirring occasionally, until they soften.
• Add the corn: Add 6 cups fresh corn kernels, 1 1/2 teaspoons kosher salt and 3/4 teaspoon pepper. Cook over medium-high heat for 4 to 6 minutes, stirring occasionally, until the corn is just cooked through.
• Puree some corn: Transfer 2 cups of the mixture to a food processor fitted with the steel blade and add 2/3 cup half-and-half. Process until coarsely pureed, so you keep some texture.
• Simmer until thick: Pour the puree back into the pan and bring to a simmer. Cook for 3 minutes, stirring occasionally, until the mixture thickens.
• Stir in the cheese: Take the pan off the heat, then stir in 2 cups grated extra-sharp white Cheddar and 2 tablespoons freshly grated Parmesan. Taste, add a little more salt if it needs it, and serve hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Cuisinart 14-cup food processor, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the easiest way to cut corn kernels off the cob?

Cut off the stem end of the ear with a sharp knife so it stands flat. Set it on a clean kitchen towel and run the knife between the kernels and the cob. When you're done, lift the towel and pour the kernels straight into the pan.

Can I use frozen corn instead of fresh?

Frozen kernels work in a pinch, though the flavor won't be as sweet as farm-stand corn in summer. Thaw and pat them dry first so extra water doesn't thin the sauce.

Can I make creamed corn ahead of time?

You can cook it a few hours ahead and keep it covered in the pan. Reheat it gently over low heat and stir in a splash of half-and-half if it has thickened too much.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Warm them slowly in a saucepan, stirring often, because high heat can make the cheese turn greasy.

What is the most common mistake with creamed corn?

Overcooking the corn is the big one, since it turns the kernels tough and dull. Cook just until it's tender, and add the cheese off the heat so it melts smoothly instead of clumping.