This Flemings Creamed Corn recipe is a bold and spicy version of Fleming’s Steakhouse side dish that’s perfect alongside your favorite meat.
Occasionally my husband and I will steel away for an evening dinner at Fleming’s Steakhouse and Wine Bar to celebrate a special occasion like a birthday or anniversary.
I love their small plates and especially their side dishes, one of which, is my ultimate favorite: Creamed Corn.
Now I’ve checked to see if Flemings still offers this side dish and sadly they don’t. That is why I decided to give this recipe a shot at home. I know my family loves the spiciness of jalapeños and rich cheesy sauce, but they also love, love, love corn.
Flemings Creamed Corn is a perfect side dish for Thanksgiving and Christmas dinner. Just double the recipe for larger crowds.
How to Make Flemings Creamed Corn Recipe
The recipe itself is quite simple: corn, onions, green chilis, jalapeños and cheese–plenty of cheese, please! The ingredient that makes the dish is corn meal. It acts not only as a thickener but it also gives this recipe a deeper corn flavor.
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You can finished up this dish on the stove or in the oven. For me, if I’ve got time, I’ll scoop the creamed corn into a gratin-like dish, add a touch more cheese on top and then I’ll pop it in a preheated oven at 400 degrees F. It only takes a couple of minutes for the cheese to melt and get slightly golden brown. That’s when it’s ready to take out of the oven.
If you love corn as much as I do, check out this super recipe for Summer Succotash Salad. You can use either fresh or frozen corn and lots of fresh veggies. Want to spice it up a bit? Add some finely diced jalapeños. This corn-inspired salad is perfect as a side dish or an entrée, when paired with chopped chicken, beef or pork.
Or, if I’m in a pinch for time and need my Flemings Creamed Corn fast, I’ll finish up with the stovetop version and serve it up nice and hot.
Either way, this is a great corn dish that I hope your family will love as much as mine. Enjoy!
Flemings Creamed Corn Recipe
This Flemings Creamed Corn recipe uses corn, onions, jalepeños, and cheese. It cooks up quickly on the stovetop for a delightfully spicy (but not too spicy) side dish. Perfect as a Thanksgiving and Christmas dinner side dish. Double recipe if needed.
- 16 ounces frozen corn
- 1 medium onion chopped, finely
- 2 tbsp olive oil extra virgin
- 4 ounces canned green chilis diced (Hatch brand)
- 1 jalapeño chopped finely
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 cup chicken broth
- 2 tbsp yellow corn meal
- 1 cup heavy cream
- 1 cup Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
- salt and pepper to taste
In a large sauce pan, sauté the chopped onions in olive oil until translucent.
Add frozen corn (no need to thaw), chilis, jalapeño, chicken broth and spices to the sauce pan. Stir well. Bring to a boil.
Once at a boil, turn the heat down to a simmer and add corn meal. Stir constantly.
Cook for about five minutes or until the sauce thickens. Then add heavy cream. Cook for about a minute, stirring well.
Take off heat and add cheese. Salt and pepper to taste.