Serving Suggestions
In my kitchen, Steakhouse Creamed Corn with Parmesan & Chives is a go-to side for a classic steak dinner. The richness pairs beautifully with a perfectly grilled ribeye or a juicy filet. I love to serve it along with a simple green salad, which provides a nice, crisp contrast to the creaminess of the corn.
This side dish also finds a spot at my holiday table, nestled next to the turkey or ham. It’s always a hit! The vibrant yellow of the corn and the bright green chives add a festive splash to the spread. Plus, it’s such a welcomed change from the standard mashed potatoes.
Don’t forget about leftovers! This creamed corn is delightful the next day, and I often warm it up as a side for a quick lunch or a breakfast addition. There’s just something wonderful about a bit of creamy corn slathered on toast topped with a poached egg!
Variations & Customizations
If you’re feeling adventurous, I’ve played around with several variations of this dish that I think you’ll enjoy. For a little kick, try adding finely diced jalapeños or a sprinkle of cayenne pepper for some spice. The heat of the spice against the creamy sweetness of the corn creates a tantalizing contrast.
Another variation I love is swapping out the cheese for a blue cheese crumble. It adds a funky flavor that pairs beautifully with the sweetness of the corn, making it a bit more sophisticated. I usually save this version for dinner parties when I want to impress my guests with something a little different.
Lastly, for a healthier option, you could substitute half of the heavy cream with Greek yogurt. It adds a lovely tang and reduces calories without compromising on creaminess. I’ve made this adjustment several times, and it’s still a crowd-pleaser in my household!
How to Store, Freeze & Reheat
After enjoying this delicious dish, you might end up with some leftovers (which, trust me, is a bonus!). I recommend storing any creamed corn in an airtight container in the fridge for up to three days. When reheating, I suggest doing so gently on the stove over low heat, adding a splash of milk to bring back that creamy consistency.
If you want to keep it longer, creamed corn can be frozen for up to three months. I portion it out into smaller containers for easy reheating later on. Just make sure to let it cool completely before freezing to maintain the best flavor and texture.
When you’re ready to enjoy your frozen creamed corn, simply thaw it in the fridge overnight and then warm it gently on the stove, stirring until heated through. Just like fresh, it’ll be creamy and delicious!
Conclusion
I truly hope you give my Steakhouse Creamed Corn with Parmesan & Chives a try in your kitchen! This dish has become a cherished recipe in my home. Not only is it comforting and decently easy to prepare, but it also brings a little bit of that restaurant magic to any dinner table. Whether for a special occasion or a regular evening meal, this creamed corn is bound to become a favorite for you and your loved ones!