The legendary House of Prime Rib creamed corn is more than a simple side dish it’s an iconic favorite. This copycat House of Prime Rib creamed corn recipe brings that rich, restaurant-style flavor straight to your kitchen, delivering a luxuriously creamy creamed corn recipe with smoky depth and a subtle hint of heat.
Made with sweet corn, crispy bacon, and a blend of cheeses including mascarpone and Parmigiano-Reggiano, this famous restaurant creamed corn recipe has earned attention across Reddit foodie threads and dining circles alike.
Every spoonful shows why this beloved cream corn recipe continues to be one of the most talked-about copycat dishes.
What Does It Taste Like?
This creamed corn delivers an indulgent, multi-layered flavor experience that’s utterly addictive.
The sweet corn kernels provide a natural sweetness enhanced by a touch of sugar, while smoky bacon and its rendered fat add savory depth. Mascarpone cheese brings velvety richness, and Parmigiano-Reggiano contributes nutty, umami notes that elevate this beyond ordinary cream style corn.
The serrano peppers add a subtle kick of heat that cuts through the richness, while green onions provide freshness. Heavy cream creates that signature silky texture, and cold butter emulsifies everything into a glossy, restaurant-quality finish. It’s comfort food that tastes like luxury.
House of Prime Rib Creamed Corn Recipe Ingredients You’ll Need
Main Ingredients:
- 4 thick slices of bacon
- 1 Spanish onion (or large yellow onion), diced
- 4 green onions (scallions) separate dark green parts from light green/white parts
- 2 serrano peppers (or jalapeños) 1 diced, 1 thinly sliced for garnish
- 1 lb (about 450g) frozen corn kernels (or fresh corn if in season)
- 1 cup heavy cream
- ⅓ cup mascarpone cheese
- 4 tablespoons cold butter
- ½ cup grated Parmigiano-Reggiano (parmesan)
- 2 teaspoons sugar
- Salt and black pepper, to taste
Kitchen Utensils
- 12-inch skillet (cast iron works beautifully)
- Sharp chef’s knife
- Cutting board
- Slotted spoon
- Paper towel-lined plate
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving dish
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 6-8 side dish portions
House of Prime Rib Creamed Corn Recipe Instructions
Step 1: Prepare the bacon
Slice the 4 thick bacon slices into pieces and place them in a 12-inch skillet over medium-low heat. Cook low and slow to properly render the fat and crisp the bacon, about 7–8 minutes. Stir occasionally to ensure even cooking.
Step 2: Prep your vegetables
While bacon cooks, slice the green onions, separating the dark green tops (for garnish) from the light green/white parts (for cooking). Dice the Spanish onion. Dice one serrano pepper, removing ribs and seeds if you want less heat. Thinly slice the second serrano for garnish.
Step 3: Reserve the bacon and fat
Once the bacon is crispy, remove it with a slotted spoon to a paper towel-lined plate. Reserve about 3 tablespoons of the bacon fat in the skillet and pour off any excess.
Step 4: Sauté the aromatics
Increase heat to medium. Add the diced Spanish onion, light green/white parts of the green onions, and diced serrano to the reserved bacon fat. Season with salt and pepper. Sauté until tender and fragrant, about 3–4 minutes.
Step 5: Cook the corn
Add the frozen corn kernels directly to the skillet no need to thaw. Increase heat to medium-high. The corn will steam and help deglaze the pan, releasing those delicious browned bits. Season again with salt and pepper. Cook for 3–5 minutes, stirring occasionally.
Step 6: Add the cream
Pour in the heavy cream and reduce heat to medium or medium-low to prevent the cream from scorching. Let it gently simmer and warm through for a few minutes this creates body and thickness without needing a roux.
Step 7: Sweeten it up
Stir in 2 teaspoons of sugar to balance the savory flavors and enhance the corn’s natural sweetness.
Step 8: Incorporate the cheeses and butter
Turn off the heat. Add the mascarpone and stir until fully melted and incorporated. Add the cold butter (cut into pieces) and stir until it emulsifies, giving a shiny, luxurious texture. Stir in the grated Parmigiano-Reggiano until melted and smooth.
Step 9: Add bacon and green onions
Mix in about ¾ of the cooked bacon crumbles, reserving the rest for garnish. Stir in some of the dark green onion tops, saving some for the final presentation.
Step 10: Final seasoning and serve
Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish and garnish with remaining bacon crumbles, sliced serrano rings, and dark green onion slices. Serve hot!
Customization and Pairing Ideas
1. Cream Cheese Variation
Many home cooks search for the House of Prime Rib creamed corn recipe with cream cheese. You can substitute half the mascarpone with softened cream cheese (about 3 tablespoons) for a tangier profile that’s equally delicious. The cream cheese adds a slight tang that some prefer.
2. Smoked Paprika Enhancement
Add ½ teaspoon of smoked paprika when sautéing the onions to amplify the smoky notes from the bacon. This creates a deeper, more complex flavor reminiscent of Southern-style cream corn recipes.
3. Fresh Corn Season Upgrade
When fresh sweet corn is available in summer, use 4-5 ears of corn instead of frozen. Cut the kernels off the cob and scrape the cob with the back of your knife to extract the “milk” this adds incredible sweetness and creaminess to your cream corn recipe.
4. Pairing with Prime Rib
Obviously, this pairs beautifully with prime rib (hence the name!). The rich, creamy texture complements the beef’s robust flavor, while the slight heat from serranos cuts through the fattiness.
5. Fresh Balanced Side
Pair the House of Prime Rib Creamed Corn Recipe with a crisp chopped steakhouse salad and signature House dressing, adding freshness and texture that perfectly balances this rich, creamy steakhouse favorite.
6. BBQ and Grilled Meats
This creamed corn recipe is phenomenal alongside grilled steaks, burgers, BBQ ribs, or smoked brisket. The sweet-and-savory profile bridges the gap between traditional BBQ sides and upscale steakhouse fare.
7. Seafood Pairing
Don’t limit this to red meat it’s spectacular with grilled salmon, seared scallops, or blackened shrimp. The corn’s sweetness highlights seafood’s natural flavors while the bacon adds a surf-and-turf element.
8. Classic Steakhouse Pairing
Serve the House of Prime Rib Creamed Corn Recipe with a tender prime rib roast, bold horseradish sauce, and warm Yorkshire pudding to recreate the iconic San Francisco steakhouse experience at home.
9. Holiday Table Showstopper
Elevate your Thanksgiving or Christmas dinner by serving this instead of basic corn casserole. Transfer it to a beautiful serving dish and garnish generously your guests will think you ordered catering from a famous restaurant!
Essential Tips for Perfect Creamed Corn
1. Low and Slow Bacon Rendering
The key to this copycat House of Prime Rib creamed corn recipe is properly rendered bacon fat. Cook the bacon over medium-low heat to extract maximum fat without burning. This creates the flavor foundation that makes this cream style corn taste like it came from a San Francisco steakhouse.
2. Don’t Skip the Cold Butter
Adding cold butter at the end off the heat is a classic French technique called “monter au beurre.” This emulsifies the butter into the sauce, creating that signature glossy, velvety texture. Room temperature butter won’t give you the same luxurious finish.
3. Adjust Heat Levels Wisely
Serrano peppers vary in spiciness. For a milder version, remove all ribs and seeds from the diced pepper, or substitute with one jalapeño. For heat lovers, leave some seeds in or add a pinch of red pepper flakes. The beauty of this cream corn recipe is its adaptability to your preference.
4. Quality Cheese Matters
Use authentic Parmigiano-Reggiano, not pre-grated “parmesan” in a can. The real thing melts smoothly and provides complex, nutty flavor. For the mascarpone, Italian brands give the most authentic richness, though domestic versions work well too.
5. Frozen Corn is Your Friend
While fresh corn is wonderful in season, frozen corn kernels are actually ideal for this recipe year-round. They’re flash-frozen at peak sweetness, maintain consistent quality, and their slight moisture helps deglaze the pan. No need to thaw add them straight from the freezer.
6. Watch Your Cream Temperature
Once you add heavy cream, reduce the heat to prevent scorching. Cream can separate or develop a burnt taste if cooked too aggressively. A gentle simmer allows it to thicken naturally without needing flour or cornstarch, keeping the texture silky rather than gummy.
7. Make It Ahead Strategy
This creamed corn recipe can be made 2-3 hours ahead and gently reheated. If it thickens too much upon standing, thin it with a tablespoon or two of cream or milk while reheating over low heat. The flavors actually deepen as they sit, making this ideal for dinner parties.
Storage and Reheating Guidance
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring frequently and adding a splash of cream or milk to restore the creamy consistency. Avoid microwaving on high power, as it can cause the dairy to separate use 50% power in 30-second intervals instead, stirring between each.
House of Prime Rib Creamed Corn Recipe
The legendary House of Prime Rib creamed corn is more than a simple side dish it’s an iconic favorite. This copycat House of Prime Rib creamed corn recipe brings that rich, restaurant-style flavor straight to your kitchen, delivering a luxuriously creamy creamed corn recipe with smoky depth and a subtle hint of heat.
Ingredients
- 4 thick slices of bacon
- 1 Spanish onion (or large yellow onion), diced
- 4 green onions (scallions) separate dark green parts from light green/white parts
- 2 serrano peppers (or jalapeños) 1 diced, 1 thinly sliced for garnish
- 1 lb (about 450g) frozen corn kernels (or fresh corn if in season)
- 1 cup heavy cream
- ⅓ cup mascarpone cheese
- 4 tablespoons cold butter
- ½ cup grated Parmigiano-Reggiano (parmesan)
- 2 teaspoons sugar
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the bacon
Slice the 4 thick bacon slices into pieces and place them in a 12-inch skillet over medium-low heat. Cook low and slow to properly render the fat and crisp the bacon, about 7–8 minutes. Stir occasionally to ensure even cooking.
Step 2: Prep your vegetables
While bacon cooks, slice the green onions, separating the dark green tops (for garnish) from the light green/white parts (for cooking). Dice the Spanish onion. Dice one serrano pepper, removing ribs and seeds if you want less heat. Thinly slice the second serrano for garnish.
Step 3: Reserve the bacon and fat
Once the bacon is crispy, remove it with a slotted spoon to a paper towel-lined plate. Reserve about 3 tablespoons of the bacon fat in the skillet and pour off any excess.
Step 4: Sauté the aromatics
Increase heat to medium. Add the diced Spanish onion, light green/white parts of the green onions, and diced serrano to the reserved bacon fat. Season with salt and pepper. Sauté until tender and fragrant, about 3–4 minutes.
Step 5: Cook the corn
Add the frozen corn kernels directly to the skillet no need to thaw. Increase heat to medium-high. The corn will steam and help deglaze the pan, releasing those delicious browned bits. Season again with salt and pepper. Cook for 3–5 minutes, stirring occasionally.
Step 6: Add the cream
Pour in the heavy cream and reduce heat to medium or medium-low to prevent the cream from scorching. Let it gently simmer and warm through for a few minutes this creates body and thickness without needing a roux.
Step 7: Sweeten it up
Stir in 2 teaspoons of sugar to balance the savory flavors and enhance the corn’s natural sweetness.
Step 8: Incorporate the cheeses and butter
Turn off the heat. Add the mascarpone and stir until fully melted and incorporated. Add the cold butter (cut into pieces) and stir until it emulsifies, giving a shiny, luxurious texture. Stir in the grated Parmigiano-Reggiano until melted and smooth.
Step 9: Add bacon and green onions
Mix in about ¾ of the cooked bacon crumbles, reserving the rest for garnish. Stir in some of the dark green onion tops, saving some for the final presentation.
Step 10: Final seasoning and serve
Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving dish and garnish with remaining bacon crumbles, sliced serrano rings, and dark green onion slices. Serve hot!
Notes
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, stirring frequently and adding a splash of cream or milk to restore the creamy consistency. Avoid microwaving on high power, as it can cause the dairy to separate use 50% power in 30-second intervals instead, stirring between each.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 90
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the House of Prime Rib Creamed Corn Recipe that people often ask.
Can I use canned corn instead of frozen for this creamed corn recipe?
While frozen corn is strongly recommended, you can use canned corn in a pinch. Drain and rinse 2-3 cans (about 15 oz each) of whole kernel corn thoroughly to remove excess salt and that tinny flavor. Pat dry with paper towels before adding to the skillet. Be aware that canned corn is softer and may become mushy, and you’ll need to reduce the cooking time since it’s already fully cooked.
What makes this a copycat House of Prime Rib creamed corn recipe?
The signature elements include bacon fat as the cooking base, the combination of mascarpone and Parmigiano-Reggiano cheeses, serrano peppers for heat, and the butter-enriched finish. The House of Prime Rib in San Francisco is famous for this luxurious side dish, and this recipe replicates those key flavor components and techniques that make their version legendary.
Is mascarpone necessary, or can I substitute it?
Mascarpone provides exceptional creaminess and mild sweetness that makes this famous restaurant creamed corn recipe special. However, you can substitute with cream cheese (use slightly less, about ¼ cup, as it’s tangier) or even sour cream for a different flavor profile. Many Reddit users have successfully made the House of Prime Rib creamed corn recipe with cream cheese when mascarpone wasn’t available.
How spicy is this cream corn recipe with serrano peppers?
The heat level is moderate and balanced definitely noticeable but not overwhelming. Serranos are spicier than jalapeños but milder than many other peppers. Removing the seeds and ribs significantly reduces heat while keeping the pepper flavor. You can always start with jalapeños for a milder version or add hot sauce at the table for those who want more kick.
Can I make this best creamed corn recipe vegetarian?
Absolutely! Omit the bacon and use 3 tablespoons of butter or olive oil to sauté the vegetables instead of bacon fat. You’ll lose the smoky depth, but you can compensate by adding ½ teaspoon of smoked paprika or a few drops of liquid smoke. The dish will still be incredibly rich and delicious from the cream, cheeses, and corn.
Why does my cream style corn turn out watery?
Watery creamed corn usually results from not cooking off enough moisture or adding the dairy too early. Make sure to cook the corn kernels for the full 3-5 minutes at medium-high heat before adding cream this evaporates excess moisture. Also, let the cream simmer gently to reduce slightly before adding the mascarpone and butter. The starches from the corn naturally thicken the sauce when cooked properly.
Can I use fresh corn instead of frozen?
Yes! Fresh corn makes exceptional cream corn when it’s in season. You’ll need 4-5 large ears of corn, which yields about 3-4 cups of kernels. Cut the kernels off the cob, then scrape the cobs with the back of your knife to extract the corn “milk” and pulp this adds natural creaminess and sweetness. Fresh corn may cook slightly faster than frozen, so watch for tender-crisp texture.
What’s the difference between creamed corn and cream style corn?
The terms are often used interchangeably, but technically “cream style corn” refers to corn in a thick, milky sauce often made with pureed corn, while “creamed corn” typically means whole kernels in a cream-based sauce. This recipe is technically creamed corn since it keeps the kernels whole and uses actual cream, mascarpone, and butter for richness rather than relying on pureed corn for thickness.
How do I prevent the dairy from curdling?
The key is temperature control. Always reduce heat to medium or medium-low before adding heavy cream, and turn off the heat completely before adding mascarpone and butter. Don’t let the mixture boil vigorously once dairy is added. If reheating, use gentle low heat and stir constantly. The butter added at the end also helps stabilize the emulsion and prevent separation.
Can this creamed corn recipe be doubled for a crowd?
Yes, but use a very large skillet or Dutch oven (at least 14 inches) to ensure everything cooks evenly. You may need to cook the bacon in batches. The cooking times will be slightly longer especially when heating the larger volume of corn and cream. This recipe doubles beautifully for holiday gatherings or dinner parties, and it’s always a crowd-pleaser.
Why add sugar to a cream corn recipe?
The small amount of sugar (just 2 teaspoons) enhances the corn’s natural sweetness and balances the savory, salty elements from bacon, cheese, and bacon fat. Corn’s sweetness can vary depending on variety and season, so the sugar ensures consistent results. It doesn’t make the dish taste sweet it simply rounds out the flavors, much like salt enhances other ingredients.
What can I serve with this House of Prime Rib creamed corn?
This rich side dish pairs beautifully with simple grilled or roasted proteins: prime rib (naturally!), ribeye steak, grilled chicken, pork chops, or even grilled portobello mushrooms. Keep other sides lighter think simple green salads, roasted asparagus, or garlic bread. The creamed corn is so indulgent that it balances well with cleaner, less heavy accompaniments.
This copycat House of Prime Rib creamed corn recipe proves that restaurant-quality sides are absolutely achievable at home. With its perfect balance of sweet corn, smoky bacon, luxurious cheeses, and a hint of heat, this cream corn recipe transforms a simple vegetable into the star of your dinner table.
Whether you discovered this famous restaurant creamed corn recipe through Reddit recommendations or tasted it firsthand in San Francisco, now you can recreate that unforgettable experience whenever the craving strikes. Give it a try for your next special dinner, and watch it disappear from the serving dish!
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