Side Dishes
Brown Butter Creamed Corn
By: Katie Lee Biegel
Cookbook author and television host Katie Lee Biegel gives creamed corn a rich, savory spin with nutty Tillamook Extra Creamy Unsalted Butter, sage, and Tillamook Original Cream Cheese for a silky holiday side that will have everyone wanting seconds.
25MINserves 6-8
Ingredients
6 fresh sage leaves
1 small shallot, finely chopped
1 tbsp all-purpose flour
1⁄2cup whole milk
1 cup heavy cream
2 pounds frozen corn, thawed and drained
2 ounces Tillamook Cultured Cream Cheese, cubed
1 tsp kosher salt, plus more to taste
1⁄4tsp freshly ground black pepper
Pinch freshly grated nutmeg
2 tbsp finely chopped fresh chives
Melt the butter in a large skillet over medium heat; add the sage and cook, stirring frequently, until the butter smells nutty and its milk solids turn golden brown, 4 to 6 minutes. Watch carefully to prevent burning, then transfer the sage to a paper towel-lined plate and reserve 2 Tablespoons browned butter in a small bowl.
Tip: Watch the butter closely as it browns so the milk solids do not burn. For a thinner consistency, add a splash of milk or cream.
Reduce heat to medium-low and cook the shallot in the skillet until softened, about 3 minutes. Stir in flour and cook 1 minute.
Slowly whisk in milk, then cream; add corn, salt, pepper, and nutmeg. Simmer gently, stirring occasionally, for 8 to 10 minutes until the corn is tender and sauce thickens, then stir in cream cheese until melted.
Transfer about one-third of the corn mixture to a food processor and pulse until roughly puréed, then stir back into the skillet. Add a splash of milk or cream if too thick, and season with additional salt and pepper to taste.
Transfer to a serving dish, drizzle with the reserved browned butter, and sprinkle with chives.
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Meet the chef
Katie Lee Biegel
Katie Lee Biegel is an Emmy-nominated culinary personality, host, author, and producer best known as longtime co-host of Food Network’s THE KITCHEN, which concluded its successful 12-year run in 2025. She also hosts Dear Media’s ALL ON THE TABLE WITH KATIE LEE BIEGEL and the YouTube series IT’S NOT COMPLICATED, and previously served as the inaugural host of Bravo’s TOP CHEF. Most recently, Biegel stepped behind the camera as a producer of TOP OF THE WORLD, a CNN Films and TIME Studios documentary about Windows on the World, which premiered in select theaters and on CNN this fall.
Beyond television and film, Biegel is the co-founder of Kind of Wild Wines, a certified organic, zero-sugar wine brand, and the author of several cookbooks and the novel GROUNDSWELL, which was adapted into a Hallmark film, followed by CATCH OF THE DAY, which she wrote, produced, and starred in. She splits her time between New York City and the Hamptons with her husband, Ryan, their daughter, Iris, and their dog, Gus.
