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Mr. Sam

Skillet Creamed Corn and Peas with Parmesan and Chives

Skillet Creamed Corn and Peas with Parmesan and Chives is a Thanksgiving side you can make while the turkey rests. Sweet corn and green peas are folded into a light cream sauce with buttery shallots, nutty Parmesan, and fresh chives. The corn keeps a little bite, the peas add a pop of color, and the sauce is just thick enough to coat each kernel. It serves six to eight and comes together on the stovetop in about 20 minutes, leaving the oven free for stuffing or rolls.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 Servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tbl Unsalted utter
  • 1 Shallot Large and finely chopped.
  • 4 Cups Sweet Corn Frozen.
  • 2 Tsp Flour
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Whole Milk
  • 1 1/2 Cups Peas Frozen.
  • 1/2 Cup Parmesan Cheese Finely grated.
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 2 Tbl Chives Fresh and chopped.

Method
 

  1. Sauté the shallot and corn. Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened. Add the corn straight from the freezer and cook for 4–5 minutes, stirring occasionally, until hot and any water in the skillet has evaporated.
  2. Make the cream sauce. Sprinkle the flour over the corn and stir for 1 minute. Pour in the cream and milk, stirring as you go. Bring to a gentle simmer and cook for 2–3 minutes, until the sauce lightly coats the corn.
  3. Add the peas. Stir in the frozen peas and simmer gently for another 2–3 minutes, until they’re bright green and heated through.
  4. Finish and serve. Take the skillet off the heat. Stir in the Parmesan, salt, pepper, and half the chives. Taste for seasoning, then spoon into a warm serving bowl and scatter the remaining chives over the top.

Notes

Thanksgiving timing tip: Make the creamed corn a day ahead and refrigerate it. Reheat it gently on the stovetop with a splash of milk, then add the peas, Parmesan, and chives just before serving.