5 Star Creamed Corn: An Elegant Side Dish from Piero’s, Las Vegas

I still remember the first time I tasted truly exceptional creamed corn. It wasn’t at some fancy culinary school, but at my grandmother’s simple kitchen table. She always insisted that the secret wasn’t some complicated technique, but starting with the freshest ingredients and treating them with respect. This recipe, a treasure shared with me from the Executive Chef at Piero’s in Las Vegas, reminds me of her – deceptively simple, yet delivering a flavor that transcends the ordinary, proving that the most comforting dishes are often the most refined.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6-8
• Yield: Varies depending on casserole dish size
• Dietary Type: Not specified, but can be adapted to be Gluten-Free

Ingredients

• 2 ½ lbs quality frozen corn
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 dash cayenne pepper
• 2 ounces melted butter
• 1 ½ ounces flour
• ¼ cup shredded parmesan cheese, not powdered kind

Equipment Needed

• Large saucepan
• Whisk
• Casserole dish
• Broiler

Instructions

1. Begin by preheating your broiler. Position your oven rack so that the casserole dish will be about 6-8 inches from the broiler element.

2. In a large saucepan, combine the frozen corn, heavy whipping cream, whole milk, salt, sugar, and cayenne pepper. Stir gently to ensure the ingredients are well distributed.

3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking or scorching.

4. Once boiling, reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld and the corn to soften slightly.

5. While the corn mixture is simmering, prepare the roux. In a small bowl, whisk together the melted butter and flour until smooth and free of lumps. This roux will act as a thickening agent for the creamed corn.

6. Gradually add the roux to the simmering corn mixture, whisking constantly to ensure it is fully incorporated. Continue to cook for another 2-3 minutes, or until the sauce has thickened to your desired consistency.

7. Remove the saucepan from the heat.

8. Pour the creamed corn into a casserole dish. A shallow dish will allow for more surface area for browning under the broiler.

9. Sprinkle the shredded Parmesan cheese evenly over the top of the creamed corn.

10. Place the casserole dish under the preheated broiler and broil until the cheese is nicely browned and bubbly. This should take approximately 2-5 minutes, but watch carefully to prevent burning. The goal is a golden-brown, slightly crispy topping.

Expert Tips & Tricks

• Quality of Corn: The success of this recipe hinges on the quality of the corn. Opt for high-quality frozen corn, or even fresh corn off the cob when in season.
• Spice Level: The dash of cayenne pepper adds a subtle warmth, but you can adjust the amount to suit your taste. For a spicier dish, add a pinch more. Alternatively, omit it for a milder flavor.
• Roux Consistency: Ensure the butter and flour are fully incorporated when making the roux to avoid lumps in the final dish. Whisk vigorously.
• Broiler Watch: Broilers can vary in intensity. Keep a close eye on the dish while broiling to prevent burning. If the cheese is browning too quickly, move the dish further from the heat source.
• Make-Ahead Option: The creamed corn can be prepared ahead of time up to the point of broiling. Simply prepare the dish, let it cool slightly, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, sprinkle with Parmesan cheese and broil as directed.

Serving & Storage Suggestions

Serve this 5 Star Creamed Corn hot, straight from the broiler. It makes an elegant side dish for roasted chicken, grilled steak, or even a vegetarian main course. Garnish with a sprinkle of fresh herbs, such as chopped chives or parsley, for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, stirring occasionally, or microwave in short intervals until heated through. Be careful not to overcook, as this can make the corn mushy. Freezing is not recommended, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	456.1 kcal	N/A
Calories from Fat	237 g	52%
Total Fat	26.4 g	40%
Saturated Fat	15.7 g	78%
Cholesterol	82.4 mg	27%
Sodium	557.2 mg	23%
Total Carbohydrate	52.2 g	17%
Dietary Fiber	4.7 g	18%
Sugars	6.3 g	25%
Protein	10.2 g	20%

Variations & Substitutions

• Dairy-Free Option: For a dairy-free version, substitute the heavy cream and whole milk with equal amounts of coconut milk or other plant-based milk alternatives. Use a plant-based butter substitute for the roux. Omit the parmesan cheese.
• Gluten-Free Option: Ensure the flour used for the roux is a gluten-free blend.
• Cheese Variations: Experiment with different types of cheese for topping. Gruyere, Fontina, or even a sharp cheddar would all be delicious alternatives to Parmesan.
• Herbs and Aromatics: Enhance the flavor profile by adding minced garlic, shallots, or fresh herbs such as thyme or rosemary to the corn mixture while simmering.
• Seasonal Adaptation: In the fall, add a touch of pumpkin puree or butternut squash puree for a warm, autumnal twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of frozen?
A: Absolutely! Fresh corn off the cob will add an even more vibrant flavor. You’ll need approximately 5-6 ears of corn to yield the required amount.

Q: Can I make this ahead of time?
A: Yes, you can prepare the creamed corn up to the point of broiling and store it in the refrigerator for up to 24 hours. Add the parmesan cheese and broil before serving.

Q: The creamed corn seems too thin. How can I thicken it?
A: Ensure the roux is properly incorporated and simmer the mixture for a few more minutes to allow it to thicken further. If it’s still too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering mixture.

Q: What if I don’t have a broiler?
A: You can bake the creamed corn in a preheated oven at 375°F (190°C) until the cheese is melted and lightly browned, about 15-20 minutes.

Q: Can I add other vegetables to this dish?
A: Yes, feel free to add other vegetables such as diced red bell pepper, chopped onions, or mushrooms for added flavor and texture.

Final Thoughts

This 5 Star Creamed Corn recipe is more than just a side dish; it’s a taste of Las Vegas elegance made accessible in your own kitchen. Don’t be intimidated by its simplicity – the key lies in the quality of the ingredients and the careful execution of each step. Whether you’re hosting a dinner party or simply looking for a comforting and flavorful addition to your weeknight meal, I encourage you to give this recipe a try. Share your creations and feedback, and consider pairing it with a perfectly grilled steak or pan-seared scallops for a truly memorable dining experience.