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Smoky Creamed Corn

Have some ears about to go bad in your fridge? A bag of the frozen stuff that might be from last Thanksgiving? Then this is the crowd-pleasing recipe for you. This is also a great odds-and-ends-cheese recipe!


Approx. 3 cups corn kernels (2 bags frozen, 6 or so ears of corn)

6 cloves garlic, chopped

1 large shallot, chopped

6 tbsp butter

1 1/2 cups heavy cream

1/2 cup Parmesan cheese, freshly grated

1 8 oz ball smoked mozzarella, diced

2 tbsp seasoning of choice (we used Ancho chili powder and mustard powder)

Leftover bacon (or chicken or tofu or roasted tomatoes...anything you want to use up!)

Salt & Pepper


1. If using frozen corn, pour into a strainer and rinse well with hot water. If using fresh corn, shuck and boil for 5 minutes, then let cool and slice off kernels. For extra smoke, broil corn for a few minutes.

2. Add butter and shallot to a pan (oven safe, we use cast iron) on medium-low, cooking til shallots are translucent, about 5-8 minutes. Add garlic, let cook about 1-2 minutes, just til it starts to look less raw.  Season lightly with salt and pepper, then add heavy cream and seasonings.

3. When cream mixture is at a simmer, add corn kernels and mozzarella. Once the cheese seems to have melted in, stir in any add ins (we used bacon), and cover the mixture with the Parmesan. Broil til crispy, and serve in the pan!

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