Zac Brown's Heavenly Creamed Corn

The Zac Brown Band frontman shares his perfect-for-summer creamed corn recipe. He used to serve it from a food truck before concerts!
By Rachael Ray Every Day ,

Photography by Marcus Nilsson

Recipe by Zac Brown

Start to Finish: 45 minutes

Servings: 6

Ingredients

  • 8 to 10 ears corn, husked, or 1 lb. frozen corn kernels

  • 1 cup heavy cream

  • 1 tsp. turbinado sugar (optional)

  • Pinch of freshly grated or ground nutmeg

  • Kosher salt

  • 4 tbsp. butter

  • 2 tsp. flour

  • 1/3 cup Parmesan

Preparation

1. Preheat the oven to 300°. Cut the kernels from the ears of corn; place in a large saucepan. Use a spoon to scrape any remaining bits, pulp, and juices from the ears into the saucepan. Add the cream. Bring to a boil. Reduce heat to medium. Simmer until the corn is crisp-tender, about 5 minutes. Stir in the sugar, if using, and nutmeg; season with kosher salt and pepper.

2. In a small skillet, melt the butter over medium heat. Add the flour. Whisk until smooth, about 2 minutes; add to the corn. Cook, stirring often, until slightly thickened, about 3 minutes. Stir in the Parmesan. Transfer to a 1 1/2-qt. baking dish. Cover and bake until bubbly, about 25 minutes.

Nutrition Information

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