Creamed corn has made the “worst barbeque” in San Antonio famous. Their version combines a basic Bechamel sauce with Parmesan cheese. In side-by-side blind tastings among friends, our version wins every time. Make double the amount to avoid disappointing your crowd.

Prep time:5 minutes
Cook time:20 minutes
Servings:4 – 6


  • 2 tablespoons Butter
  • 1 clove Garlic, chopped
  • 1 1/2 tablespoons All Purpose Flour
  • Dash of ground Pepper, black or white
  • 1 Cup Milk
  • 1/4 Cup Grated Parmesan or Romano cheese
  • 1 teaspoon Mild Yellow (Shiro) Miso or Chicken Bouillon Paste
  • 16-ounce bag frozen Corn


  1. In a saucepan over medium heat, melt butter, add chopped garlic and saute 2-3 minutes until fragrant. Stir in miso or chicken bouillon paste, flour and pepper. Continue stirring another minute or two to add a little color to flour.
  2. Add milk all at once. Continue to cook, stirring frequently to avoid scalding the milk, until thickened and bubbly. Add Parmesan or Romano cheese, stir 1 to 2 minutes more.
  3. Reduce heat to simmer and add frozen corn. Cook 4-5 minutes more or until corn is thoroughly heated.