This homemade Truffle Creamed Corn takes comfort food to a whole new level! Sweet, tender corn is simmered in a rich, creamy Parmesan sauce and finished with the earthy aroma of truffle oil. Perfect for family dinners or Thanksgiving feasts, this is classic comfort with a touch of elegance!
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🌽 The Best Comfort Food
Cream corn is one of those side dishes that never goes out of style. The perfect balance of sweet, buttery corn in a rich, creamy sauce makes it a staple at Thanksgiving, where it’s the ultimate comfort food to pair with turkey and all the fixings like stuffing, mac and cheese, and mashed potatoes.
But it’s not just for the holidays! In the summer, when corn is at its peak, this dish, along with Vietnamese Grilled Corn, brings a touch of sweetness to any BBQ or family gathering.
This easy Truffle Creamed Corn takes the classic to a whole new level. Creamy half-and-half, rich Parmesan, and a drizzle of luxurious truffle oil create a silky, indulgent side dish that’s as easy as it is impressive. Ready in just 20 minutes, it’s the perfect way to elevate any meal. Trust me, this one’s a keeper - once you try it, you’ll want to make it again and again!
Why You'll Love It
- Easy: This one-pot Truffle Creamed Corn only requires 7 ingredients, most of which are pantry staples, and 20 minutes to come together! It's perfect for busy weeknights or impressing guests without breaking a sweat.
- Family friendly: The naturally sweet corn, creamy sauce, and savory Parmesan create a flavor combo that's comforting and sure to be kid-approved! You can easily skip the truffle oil or add extra cheese, whatever your loved ones prefer.
- Make it in advance: This cheesy Truffle Creamed Corn is perfect for making in advance, saving you time and stress when entertaining or preparing for the holidays. The flavor deepens as it sits, making it even tastier over time, and it's easy to reheat when ready to serve.
🧂 Ingredients
- Butter and flour: Start with unsalted butter and flour to create a roux, the base of our sauce that provides thickness and flavor.
- Shallot: Adds subtle sweetness, texture, and onion flavor. You could substitute with onion and/or garlic.
- Half and half: Provides a creamy rich texture to cream corn without being too heavy. Substitute with heavy cream for a thicker sauce.
- Frozen corn: Frozen corn is a staple in my freezer. Harvested at its peak ripeness, it offers convenience, versatility, and is available year-round. For the best flavor and color, I recommend using bright yellow sweet corn. You can also opt for drained canned corn, or, in the summer, fresh shucked corn for an extra special touch.
- Parmesan cheese: Adds umami, saltiness, and creaminess to homemade Truffle Creamed Corn. Use fresh Parmesan or Parmigiano Reggiano for best results.
- Truffle oil: A finishing oil that should be drizzled just before serving to preserve its flavor, rather than cooked with. Be careful when buying truffle oil, as many versions use synthetic truffle flavoring instead of real truffles - look for high-quality truffle oils made with actual truffles. There are two types of truffle oil and while either will work in this dish, I recommend using black truffle oil - I use the brand Truff.
White truffle oil: more delicate and pungent flavor with a slight garlic flavor profile. Best for lighter dishes where the flavor won't be overshadowed, like seafood, eggs, or pastas.
Black truffle oil: earthy, robust, deep flavors. Pairs well with heartier dishes like meat, risotto, pizza, or creamy sauces.
- Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
👩🏻🍳 How To Make Truffle Creamed Corn
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: First, melt butter in a large pan and add the diced shallot. Let cook over medium heat for 30-60 seconds.
STEP TWO: Next, add the flour to make a roux. Whisk constantly for 1-2 minutes to remove the raw flour taste.
STEP THREE: While whisking, gradually add the half and half until the roux is fully incorporated into the cream.
STEP FOUR: Then add frozen corn and salt. Let cook over medium heat for 5-6 minutes, stirring occasionally, until cream thickens to a loose gravy consistency.
STEP FIVE: Turn off the heat. The creamed corn should still look a little loose at this point. Stir in the Parmesan cheese and pepper - it should continue to thicken.
STEP SIX: Lastly, drizzle in the truffle oil after the corn has cooled slightly or right before serving. Season to taste and serve warm.
💭 Top Tips
- Use a large wide pan: For even heat distribution and to prevent burning. The extra surface area also helps the cream reduce and thicken faster. My favorite pan is Caraway's large Sauté pan.
- Simmer on medium heat: Don't blast the heat, especially when working with cream products like half and half, or else the sauce can curdle or separate. Instead, keep the heat at medium and stir often to allow the flavors and sauce to meld together evenly.
- Save the truffle oil: Drizzle a small amount of truffle oil into the corn at the very end of cooking or right before serving. Its flavor can be quite strong so start with less and add more to taste.
🥡 Storing & Freezing
Storing: Let the Truffle Creamed Corn cool completely, then store in the refrigerator in an airtight container for up to 4 days.
Freezing: To freeze creamed corn, let it cool completely first. Then transfer to a freezer-safe airtight container or ziptop bag. Remove as much air as possible, then freeze for up to 3 months.
Reheating:
- Stovetop: Reheat the cream corn in a pot over medium-low heat, adding a splash of cream or milk to loosen if needed.
- Microwave: Place in a microwave-safe bowl, cover with a damp paper towel, and microwave in 30 second intervals, stirring between each interval, until warm.
Make Ahead: Prepare the creamed corn as directed, but hold off on adding the truffle oil. Reheat on the stove, adding more cream if needed, and drizzle in the truffle oil right before serving.
📖 Recipe FAQs
Yes, canned corn works well for creamed corn. Just be sure to drain and rinse the corn before using it to avoid extra liquid or sodium.
If your creamed corn is too runny, you can thicken it by simmering it longer to reduce the liquid or by adding a slurry of cornstarch and water. You can also add more cream or cheese to help thicken the mixture.
Truffle oil is typically made by infusing a neutral oil (like olive oil or grapeseed oil) with the essence of truffles, either using real truffles or synthetic truffle flavoring.
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📋 Recipe
Truffle Creamed Corn
Ingredients
- 2 tablespoon unsalted butter
- 1 shallot diced; about 3 tbsp
- 2 tablespoon all purpose flour
- 1½ cups half & half
- 4 cups frozen corn about 20 oz
- ¼ cup grated Parmesan cheese
- 2 teaspoon truffle oil
- Kosher salt and pepper Diamond Crystal
Instructions
- Melt butter in a large and wide pan over medium heat. When lightly frothy, add shallot to cook for 1 minute. Then stir in flour and cook for 1-2 minutes, stirring constantly until a paste forms.
- While stirring, slowly pour in half & half. Then add 1 teaspoon salt and frozen corn. Simmer until thick, about 5-6 minutes, over medium to medium-high heat. The consistency should be like a loose gravy.
- Turn off the heat. Add the Parmesan cheese and plenty of pepper. Let cool slightly before adding the truffle oil. Season to taste.
Notes
- Frozen corn: For the best flavor and color, I recommend using bright yellow sweet corn.
- Truffle oil: Be careful when buying truffle oil, as many versions use synthetic truffle flavoring instead of real truffles - look for high-quality truffle oils made with actual truffles. There are two types of truffle oil and while either will work in this dish, I recommend using black truffle oil - I use the brand Truff.
- Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.
- Make Ahead: Prepare the creamed corn as directed, but hold off on adding the truffle oil. On the day of, reheat over medium to medium-low on the stove, adding more cream if needed, and drizzle in the truffle oil right before serving.
- Substitutions:
- In place of or in addition to shallot, use yellow onion or garlic.
- Substitute half and half with heavy cream for a thicker sauce. You could also use half heavy cream, half milk to make half and half.
- Frozen corn can be replaced with drained canned corn, or, in the summer, fresh shucked corn.
Nutrition
Recipe by Jessica (Balance with Jess) | Photography by Creating Kaitlin
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