Truffle Creamed Corn

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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!

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 196

Author Jessica Kwon

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

US Customary - Metric

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