World's Best Roasted Creamed Corn Recipe

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3 votes | 13214 views

A velvety, rich and extremely flavorful side dish - commonly overlooked. I have adapted this recipe from one of Hubert Keller's.
He prefers to use Parmesan cheese, I go with Gruyere. I also have cut back a bit on some of his ingredient amounts and have not gotten any complaints.

This takes a little organization, but I found a couple of shortcuts, thanks to Phyllis, one of our fabulous sous chefs.

This is how we serve that oh-so-common side dish, creamed corn. Try it once and you will never go back!

I have cut the recipe down to serve 4 people. Adjust as necessary.

Prep time:
Cook time:
Servings: 4


Cost per serving $2.57 view details


  1. While your oven heats to 375^, lay out 4 sheets of aluminum foil, shiny side up, and liberally butter each ear of corn, then sprinkle a little salt and pepper on each ear and place one on each piece of foil
  2. fold the foil and twist the ends and roast in the oven for 40 minutes
  3. Unwrap the ears of corn and shave off all the kernels (don't be afraid of the 'juice') into a bowl and set aside
  4. In a small sauce pan, combine the cream, salt, pepper and ginger
  5. Reduce over medium heat by 1/3 (this will take about 8 minutes)
  6. Add the chicken stock and the corn to the sauce pan, bring to a simmer and cook for 12 minutes - this should thicken the dish
  7. [If you want to add BACON, this is the time. Please scroll down to my suggested variation below in the Reviews & Comments section]
  8. Remove from the heat
  9. Fold in the green onions and the shredded cheese


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Nutrition Facts

Amount Per Serving %DV
Serving Size 125g
Recipe makes 4 servings
Calories 291  
Calories from Fat 222 76%
Total Fat 25.29g 32%
Saturated Fat 15.31g 61%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 602mg 25%
Potassium 187mg 5%
Total Carbs 8.37g 2%
Dietary Fiber 1.3g 4%
Sugars 1.52g 1%
Protein 9.52g 15%
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  • Nollian
    Looks very appetizing, I think would be delicious with fried bacon
    • Amos Miller
      Thanks to my friend, Nollian, we have upgraded this recipe with the addition of BACON! I use applewood smoked, thick sliced bacon. For the basic recipe, I recommend 1/2 slice per seving (person). I recommend that the bacon be diced into 1/4 inch pieces and browned, then drained on a paper towel before adding to the corn. No need to add theadditional bacon drippings to the dish, so save the fat for another project. The bacon is a very pleasant enhancement to this creamed corn recipe. Great suggestion, Nollian!
      I've cooked/tasted this recipe!
      This is a variation


      • ShaleeDP
        December 17, 2015
        I like corn, anyhow you do it. This cream corn looks good. I like it already.
        • Amos Miller
          July 22, 2011
          Nollian - I am all over that suggestion! I will be modifying the recipe as soon as I try it - but I know it will work! Thanks! Amos

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