Ina Garten Cheddar & Scallion Creamed Corn

Ina Garten’s Cheddar & Scallion Creamed Corn is made with butter, scallions, fresh corn kernels, half-and-half, extra-sharp white Cheddar, and Parmesan cheese. This delicious creamed corn recipe creates a hearty side dish that takes about 20 minutes to prepare and can serve up to 6 people.

This Cheddar & Scallion Creamed Corn Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 6 tablespoons (¾ 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
• ⅔ cup half-and-half
• 2 cups grated extra-sharp white Cheddar, such as Cabot (5 ounces)
• 2 tablespoons freshly grated Italian Parmesan cheese

How To Make Cheddar & Scallion Creamed Corn?

1. Melt the butter and cook the scallions: In a large sauté pan or Dutch oven, melt the butter over medium heat. Add the scallions and cook for 2 minutes, stirring occasionally.
2. Add the corn, salt, and pepper: Add the corn, 1½ teaspoons of salt, and ¾ teaspoon of pepper. Cook over medium-high heat for 4 to 6 minutes, stirring occasionally, until the corn is tender but not mushy.
3. Blend part of the corn mixture: Transfer 2 cups of the mixture to a food processor. Add the half-and-half and process until coarsely puréed. Return the puréed mixture to the pan.
4. Simmer and thicken the mixture: Bring the mixture to a simmer and cook for 3 minutes, stirring occasionally, until thickened.
5. Stir in the cheeses and serve: Remove from heat, stir in the Cheddar and Parmesan, adjust seasoning with salt if needed, and serve hot.

Recipe Tips:

• Use fresh corn for the best flavor: Fresh corn kernels will give you the sweetest and most tender results, making a big difference in taste.
• Don’t skip puréeing part of the mixture: This step gives the dish its creamy texture, so make sure to purée just enough to create that smooth consistency.
• Choose a sharp Cheddar: The sharpness of the cheese adds a nice contrast to the sweetness of the corn, so go for extra-sharp Cheddar if possible.
• Watch your cooking time: Overcooking the corn can make it tough, so be sure to keep an eye on it during the cooking process.
• Season at the end: Add salt after incorporating the cheeses to avoid over-salting the dish, as cheese already contains salt.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Cheddar & Scallion Creamed Corn cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Reheat: Transfer the creamed corn to a microwave-safe bowl, cover, and heat on medium power for 2-3 minutes, stirring halfway through until fully heated

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 272
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 56mg
• Sodium: 317mg
• Potassium: 0mg
• Total Carbohydrate: 20g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 7g

Try More Ina Garten Recipe:

• Ina Garten Roasted Butternut Squash With Brown Butter & Sage
• Ina Garten Charred Carrots
• Ina Garten Honey-roasted Delicata Squash
• Ina Garten Asparagus Cacio e Pepe