Creamy Skillet Corn with Brûléed Cheese – Smithey Ironware

Creamy Skillet Corn with Brûléed Cheese

15 Nov 2018

Jessie Woodward is a farm-to-table home cook and food blogger residing on a 1,200-acre dairy farm in Northeast Iowa. Two years ago, she, her husband, and their dachshund, Tater, took a risk. They quit their jobs, packed up all of their belongings, and moved from Pennsylvania to a state that they never even visited before in search for a more simple life. They often grow their own herbs and produce and harvest their own proteins; and, living in a state surrounded by corn is what inspired this recipe!

“Cooking in a cast iron skillet is like cooking in a culinary time capsule,” Woodward says. “Each pan holds the stories of the many of holiday meals cooked in it as it’s passed down from generation to generation.”

This Creamy Skillet Corn is the perfect Thanksgiving side dish to complement your oven-roasted turkey. It is sweet, yet has bits of savory mixed in each bite. The cheese crisps up on the outside adding an additional layer of textural interest. And, with the dish’s deep golden color, it is sure to embellish your holiday table served in your 10-inch Smithey. That’s right, there’s no need to dirty another dish during the holidays. Serve it up right in the skillet… your guests are sure to ooh and aah!

Creamy Skillet Corn With BrûLéed Cheese

Jessie Woodward / Waukon, IA

What You Need

1 lb frozen corn kernels
1.5 Cups Heavy Cream, Divided
2 Tablespoons Butter
2 Cloves Garlic, Minced
1 Teaspoon Salt
1/4 Teaspoon White Pepper
1 Tablespoon Sugar
2 Teaspoons Cornstarch
1/2 Cup Freshly Grated Parmesan Cheese, Divided
2 Tablespoons Green Onions or Chives

Servings: 4-6


Melt the butter over medium heat in a 10-inch skillet.


Add the garlic and cook until fragrant, about 1 to 2 minutes.


Next, add the green onions and corn and cook until the corn thaws, about 5 minutes. Stir frequently.


To the skillet, add the salt, pepper, sugar, 1¼ cups of heavy cream, and ¼ cup of the cheese, bring to a simmer and let gently bubble for 5 minutes.


In the meantime, make a slurry with the remaining ¼ cup of cream and the cornstarch and pour it into the bubbling mixture. Stir until it thickens and shut the heat off.


Sprinkle the remaining cheese on the top in a thin even layer and broil it until the cheese is melted, brown, and bubbly!


Shopping Cart

You have no items in your cart.