This roasted garlic creamed corn recipe is lightened up and creamy as ever making it a smart holiday (or anytime) side dish option. The addition of roasted garlic is a simple step that adds so much to the flavor!
15ozcorn kernels,fresh, canned, or frozen and thawed
1 1/2tspgranulated sugar
1/2tspground black pepper
3/4cupmilk(I used 2%)
To roast the garlic:
Preheat oven to 400°F. Remove all but the innermost layer of garlic skin and slice off the top 1/4" or so of the garlic.
Set the garlic on a sheet of aluminum foil. Drizzle olive oil over the cut side of the garlic, making sure that the oil gets down into the nooks and crannies between the cloves.
Wrap the garlic well in the aluminum foil and place in the oven. Roast for 40 minutes, or until the cloves are deep golden and very easy to insert a toothpick or tester into. Set aside.
To make the creamed corn:
Melt butter in a medium saucepan set over medium heat. Add mashed roasted garlic cloves, corn, cream, sugar, salt, and pepper and stir to combine. Let cook for 5 minutes until the corn kernels are tender.
Whisk milk and flour together until smooth and no lumps remain. Pour into the saucepan with everything else and stir to combine. Let cook for an additional 5 minutes or until thickened to your liking. Then remove from heat.
Carefully transfer 1 cup of the roasted garlic creamed corn to a food processor and pulse until mostly smooth. Add back into the saucepan and stir to combine. Serve while warm.
Leftover roasted garlic cloves can be stored in the refrigerator for future use. Likewise the garlic can be roasted ahead of time to speed up this recipe the day of.