Name: Pittsburgh Blue Steakhouses Creamed Corn Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups fresh corn kernels (about 3 medium ears) or frozen, thawed; 2 tbs unsalted butter; 0.25 cups yellow onion, finely minced (about 1/4 cup); 1 tbs all-purpose flour; 3 tbs whole milk; 3 tbs heavy cream; 1 tsp granulated sugar; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp fresh thyme leaves, chopped (optional); 0.5 tsp lemon juice (optional, to brighten)

Method

Preparation

1
If using fresh corn
Remove husks and silks. Stand each ear vertically and cut kernels off the cob with a sharp knife. After cutting, scrape the cobs with the back of the knife to release the milky liquid; collect this and add to the measured kernels. Measure 3 cups total kernels + milky liquid.
2
If using frozen corn, thaw completely and drain any excess water; measure 3 cups.

Cooking the aromatics and corn

3
Heat a medium skillet or sauté pan over medium heat. Add 2 tablespoons unsalted butter and let it melt until foaming but not browned.
4
Add the finely minced onion (about 1/4 cup). Sauté, stirring occasionally, until the onion is translucent and fragrant, about 3–4 minutes.
5
Add the 3 cups of corn kernels to the pan and stir to combine. Cook, stirring occasionally, until the corn is tender and starting to release some liquid, about 4–6 minutes.

Making the cream base

6
Sprinkle 1 tablespoon all-purpose flour over the corn and stir to coat the kernels evenly. Cook for 1 minute to remove raw flour taste.
7
Pour in 3 tablespoons whole milk and 3 tablespoons heavy cream, stirring to combine. Bring the mixture to a gentle simmer. The flour will help thicken the liquid; simmer for 2–3 minutes until slightly thickened.
8
For a silkier texture, remove about 1/2 cup of the corn mixture and pulse briefly in a blender or food processor (or use an immersion blender) until partially smooth, then stir the puree back into the skillet. This will create a creamy sauce while leaving some whole kernels for texture.

Seasoning and finishing

9
Stir in 1 teaspoon granulated sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.
10
If using, add 1 teaspoon chopped fresh thyme and 1/2 teaspoon lemon juice to brighten the flavors. Stir and cook for another 1–2 minutes to meld flavors.
11
Remove from heat and, if desired, stir in a small pat (about 1 teaspoon) of butter for extra gloss. Let rest 2 minutes; the sauce will thicken slightly as it cools.

To serve

12
Serve warm as a side dish. Garnish with an extra sprinkle of fresh thyme or a grind of black pepper if desired.

Creamed Corn Recipe

Ingredients

Creamed Corn