Halls Chophouse Corn is a standout side dish that brings a rich and creamy twist to classic corn recipes. Inspired by the iconic steakhouse in Charleston, this dish combines fresh corn with butter, cream, and a hint of seasoning to create a comforting and flavorful treat. It’s perfect for elevating any meal whether it’s a casual weeknight dinner or a special occasion feast.
We love how this recipe balances sweetness and savory notes while maintaining a luscious texture that’s hard to resist. It’s simple enough to make at home but impressive enough to serve to guests. If you’re looking to add a touch of Southern charm and indulgence to your table, this Halls Chophouse Corn recipe is a must-try. Let’s dive into the creamy goodness that’s sure to become a new favorite in your kitchen.
Ingredients
To recreate the iconic Halls Chophouse Corn at home, we rely on carefully chosen ingredients that bring out the dish’s signature rich and creamy flavor. Below, we detail each essential component to ensure our version lives up to the original’s delicious reputation.
Fresh Corn
Using Fresh Corn is crucial to capture the natural sweetness and texture. We recommend:
- 4 to 5 ears of fresh yellow corn, shucked and kernels removed
- If fresh corn is unavailable, 3 cups of high-quality frozen corn kernels can be a substitute but fresh is always best for authenticity.
Butter and Cream
The creamy base is what makes this dish luxurious and indulgent. For that silky richness, gather the following:
| Ingredient | Quantity | Notes |
|---|---|---|
| Unsalted butter | 4 tablespoons | Use real butter, not margarine for best flavor |
| Heavy cream | 1 cup | Provides richness and smooth texture |
| Whole milk | 1/4 cup | Balances creaminess without overpowering |
Cheese and Seasonings
The unmistakable flavor complexity comes from the delicate blend of cheese and seasonings:
- 1/2 cup Parmesan cheese, freshly grated — adds sharpness and depth
- 1/4 cup finely chopped green onions — gives freshness and mild onion bite
- 1/2 teaspoon salt — enhances all flavors
- 1/4 teaspoon black pepper, freshly ground — adds subtle warmth
- Pinch of smoked paprika or cayenne (optional) for a hint of smoky heat
Optional Add-ins
To customize our Halls Chophouse Corn, we sometimes include optional ingredients for extra flavor or texture:
- 2 tablespoons of bacon bits — for smoky crunch
- 1 tablespoon of fresh chopped parsley — adds vibrant color and herbaceous notes
- 1 teaspoon garlic powder — enriches savory profile without overpowering sweetness
With our ingredients lined up, we’re perfectly set to transform simple corn into a memorable Southern-style side dish bursting with creamy, buttery goodness.
Equipment Needed
To prepare the Halls Chophouse Corn Recipe perfectly, having the right equipment ensures smooth cooking and consistent results. Here’s what we recommend:
- Sharp Chef’s Knife: For carefully cutting fresh corn kernels off the cob with precision and minimal waste.
- Cutting Board: A sturdy surface to safely remove the corn kernels.
- Large Skillet or Sauté Pan: Preferably non-stick or heavy-bottomed to evenly cook the corn and blend the creamy ingredients without scorching.
- Measuring Cups and Spoons: Accuracy matters for adding butter, heavy cream, and seasoning to achieve the ideal balance of flavors.
- Wooden Spoon or Silicone Spatula: To stir the mixture gently and prevent sticking while combining ingredients.
- Grater or Microplane: For freshly grating Parmesan cheese, essential to the dish’s savory depth.
- Mixing Bowl: To hold optional ingredients like chopped green onions or bacon bits before folding into the corn.
| Equipment | Purpose |
|---|---|
| Sharp Chef’s Knife | Cutting fresh corn kernels off the cob |
| Cutting Board | Provides a clean, stable surface for cutting |
| Large Skillet | Cooking corn and blending creamy ingredients evenly |
| Measuring Cups/Spoons | Ensuring precise measurements of ingredients |
| Wooden Spoon/Spatula | Stirring to avoid burning and promote even cooking |
| Grater or Microplane | Fresh Parmesan cheese for enhanced flavor |
| Mixing Bowl | Mixing and holding additional ingredients |
Prep Work
To achieve the perfect Halls Chophouse Corn, thorough prep work is essential. Let’s walk through the crucial steps that set the foundation for this creamy, flavorful Southern side dish.
Preparing the Corn
First, we need to prepare the fresh corn for the recipe. Here is how to do it with precision:
- Shuck 4 to 5 ears of fresh yellow corn by removing the husks and silks completely.
- Hold each ear vertically and use a sharp chef’s knife to carefully cut the kernels off the cob, slicing downward close to the cob but avoiding the tough inner core.
- For extra flavor, take the cob halves and scrape the remaining corn milk and bits with the back of the knife or a spoon to extract maximum sweetness and richness.
- If fresh corn is unavailable, measure out an equivalent amount of 4 to 5 cups of high-quality frozen corn and thaw thoroughly before cooking.
Measuring Ingredients
Accurate measurements are key to balancing creaminess and seasoning in our Halls Chophouse Corn. Here’s a clear measurement guide for the essential ingredients:
| Ingredient | Amount | Preparation Notes |
|---|---|---|
| Fresh yellow corn | 4 to 5 ears (about 4 cups kernels) | Cut kernels off cob |
| Unsalted butter | 4 tablespoons | Salt-free to control seasoning |
| Heavy cream | ½ cup | Adds richness |
| Whole milk | ½ cup | Lightens creaminess |
| Parmesan cheese | ½ cup grated | Freshly grated for best flavor |
| Green onions | 2, thinly sliced | Adds mild sharpness |
| Salt | ¾ teaspoon | Adjust to taste |
| Freshly ground black pepper | ½ teaspoon | For subtle heat |
We always double-check our measuring spoons and cups to ensure precision, using them consistently to maintain the authentic flavor and texture of this Southern delight. Optional ingredients like bacon bits or parsley should be measured separately to add personalized extras to the dish.
Cooking Instructions
Let’s bring all our prepared ingredients together to make the Halls Chophouse Corn shine. Follow these detailed steps to create a creamy, flavorful side dish that complements any meal perfectly.
Boiling or Grilling the Corn
We have two excellent ways to cook the corn for this recipe: boiling or grilling. Both methods bring out the sweet corn flavor, but grilling adds a subtle smokiness that elevates the dish.
| Method | Instructions | Notes |
|---|---|---|
| Boiling | 1. Fill a large pot with water and bring to a boil. | Use fresh corn on the cob, shucked and cleaned. |
| 2. Add the corn ears and cook for 4-6 minutes until tender. | Do not overcook to preserve sweetness and texture. | |
| 3. Drain and let cool before cutting kernels. | ||
| Grilling | 1. Preheat grill to medium-high heat. | Husk off or on, depending on preference. |
| 2. Grill corn ears for 8-10 minutes, turning every 2 minutes. | Look for slight char marks for smoky flavor. | |
| 3. Remove and cool slightly before cutting kernels. |
Our choice depends on the flavor profile we want; grilling infuses a robust smoky character while boiling keeps the corn sweet and tender.
Making the Butter Mixture
The buttery creaminess is the heart of Halls Chophouse Corn. Here’s how we craft this rich component:
-
Ingredients:
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- ¼ cup whole milk
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 green onions, finely chopped
-
Steps:
- Melt the unsalted butter in a large skillet over medium heat.
- Once melted, reduce to low and add heavy cream and whole milk gradually, stirring constantly to combine without curdling.
- Stir in Parmesan cheese, continuing to whisk until fully incorporated and the mixture becomes silky and smooth.
- Season with salt and black pepper to taste.
- Add the chopped green onions for fresh, savory notes.
“This butter mixture is the luscious base that transforms corn into a decadent Southern-style side dish.“
Combining the Ingredients
Bringing it all together is where the magic happens:
- Cut the corn kernels off the cob using a sharp chef’s knife, scraping close to the cob to capture the sweet milky essence.
- Add the kernels to the skillet with the prepared butter mixture.
- Stir continuously over low heat to coat the corn evenly.
- Cook for about 5 minutes until the corn is heated through and the mixture thickens slightly, creating a creamy consistency.
- Taste and adjust salt and pepper as needed.
- Optionally, fold in bacon bits or sprinkle chopped parsley for an added layer of flavor and color.
Serving Suggestions
To showcase the Halls Chophouse Corn at its best, we recommend pairing it with dishes that complement its rich, creamy texture and subtle sweetness. This Southern-inspired side shines alongside robust, flavorful mains that balance its buttery smoothness.
Ideal Pairings for Halls Chophouse Corn
- Steak or Grilled Meats: The creamy corn side elevates the savory depth of grilled ribeye, New York strip, or filet mignon perfectly.
- Roasted or Fried Chicken: The sweet and buttery notes contrast beautifully with crispy poultry skin and juicy meat.
- Seafood: Grilled shrimp, seared scallops, or blackened fish gain richness with this comforting corn dish.
- Vegetarian Plates: Serve alongside grilled portobello mushrooms or roasted vegetable medleys for a satisfying meat-free meal.
Plating and Garnishing Tips
- Spoon Warm Corn Generously: Use a large spoon to heap the creamy corn onto plates or serving bowls, ensuring a hearty portion.
- Add Fresh Herbs: Sprinkle finely chopped parsley or chives on top to add a vibrant color and fresh aroma.
- Crispy Bacon Bits: Scatter crisped bacon pieces for a smoky crunch that contrasts the creamy texture.
- Freshly Grated Parmesan: Finish with a delicate dusting of Parmesan to enhance the cheesy undertone.
- Lemon Zest or a Light Drizzle of Hot Sauce: Optional bright or spicy accents elevate the corn’s flavor complexity.
| Serving Suggestion | Recommended Main Course | Garnish Ideas |
|---|---|---|
| Steakhouse Experience | Grilled Ribeye or Filet Mignon | Crumbled Bacon, Parsley, Parmesan |
| Classic Southern Dinner | Fried Chicken or Roasted Turkey | Chopped Chives, Lemon Zest |
| Coastal Flavor Pairing | Grilled Shrimp or Blackened Fish | Hot Sauce Drizzle, Cracked Black Pepper |
| Vegetarian Comfort Meal | Roasted Vegetables or Portobello | Extra Butter, Fresh Herbs |
Presentation Style
We advise serving Halls Chophouse Corn in rustic bowls or white ceramic dishes that highlight the dish’s creamy yellow tones. The simplicity of the plating allows the vibrant corn kernels and rich sauce to take center stage. For dinner parties, family-style serving warmed cast iron skillets or hammered copper bowls add Southern charm and encourage sharing at the table.
Make-Ahead Tips
To enjoy the Halls Chophouse Corn without the last-minute rush, we recommend making this rich and creamy side dish ahead of time. Here is how to do it flawlessly:
Prepare the Corn in Advance
- Shuck and cut the fresh corn kernels from the cob as indicated in the preparation steps.
- Transfer kernels to an airtight container or resealable plastic bag.
- Keep refrigerated for up to 24 hours to maintain freshness and sweetness.
Make the Creamy Butter Mixture Early
- Soften the unsalted butter, combine it with heavy cream, whole milk, Parmesan cheese, and seasonings.
- Store this mixture in a covered container in the fridge.
- Bring to room temperature before mixing with the corn to ensure even blending.
Combine and Reheat Properly
- When ready to serve, gently stir the chilled corn kernels and creamy butter mixture in a skillet over low heat.
- Warm the dish slowly to preserve the creamy texture without breaking or curdling the dairy.
- Adjust salt and pepper to taste after reheating.
| Step | Best Practice | Storage Duration |
|---|---|---|
| Corn Kernels | Refrigerate in airtight container | Up to 24 hours |
| Butter Cream Mixture | Refrigerate in sealed container | Up to 24 hours |
| Combined Reheating | Warm slowly on low heat for even consistency | Immediate serving |
Freezing Option
- While fresh corn flavor is ideal, you can freeze the cooked Halls Chophouse Corn for up to 1 month.
- Freeze in airtight, freezer-safe containers.
- Thaw overnight in the refrigerator before reheating gently on the stovetop.
“Making Halls Chophouse Corn ahead guarantees a stress-free feast and preserves the signature blend of rich, buttery sweetness and tender corn kernels.“
These tips enable us to prepare this Southern classic with ease and keep it tasting fresh and delectable whenever needed.
Conclusion
Halls Chophouse Corn is more than just a side dish—it’s a celebration of Southern flavors and creamy textures that elevate any meal. With simple ingredients and straightforward techniques, we can bring a touch of Charleston’s charm right into our kitchens. Whether paired with a juicy steak or a fresh salad, this dish promises to impress every time.
By following the prep and cooking tips, we ensure consistent, delicious results that capture the essence of this iconic recipe. It’s a perfect blend of comfort and elegance that’s worth making again and again. Let’s enjoy this rich, buttery corn as a staple in our home-cooked meals.
Frequently Asked Questions
What is Halls Chophouse Corn?
Halls Chophouse Corn is a creamy, buttery Southern-style side dish made with fresh corn, butter, cream, Parmesan cheese, and seasonings. It’s inspired by a popular steakhouse in Charleston and is known for its rich, savory, and slightly sweet flavor.
What ingredients do I need to make Halls Chophouse Corn?
You need fresh yellow corn or frozen corn, unsalted butter, heavy cream, whole milk, Parmesan cheese, green onions, salt, black pepper, and optional add-ins like bacon bits, parsley, and garlic powder.
Can I use frozen corn instead of fresh corn?
Yes, you can substitute fresh corn with high-quality frozen corn. Measure 4 to 5 cups and thaw it completely before cooking to maintain the dish’s flavor and texture.
How do I prepare the corn for this recipe?
Shuck the ears, cut the kernels off the cob, and scrape the cob to extract extra flavor. If using frozen corn, thaw it thoroughly before cooking.
What cooking methods work best for Halls Chophouse Corn?
You can either boil or grill the corn. Boiling keeps it sweet and tender, while grilling adds a smoky flavor. Both methods produce excellent results.
Can I make Halls Chophouse Corn ahead of time?
Yes, you can prep the corn kernels and creamy butter mixture up to 24 hours in advance. Store them separately in airtight containers in the fridge, then gently reheat together before serving.
How should I serve Halls Chophouse Corn?
Serve it as a side dish with steak, roasted chicken, seafood, or vegetarian meals. Garnish with fresh herbs, crispy bacon bits, and a sprinkle of Parmesan for extra flavor and appeal.
Can I freeze cooked Halls Chophouse Corn?
Yes, you can freeze the cooked dish for up to one month. Thaw it in the refrigerator before reheating gently to preserve its creamy texture.
What equipment is needed to prepare Halls Chophouse Corn?
You’ll need a sharp chef’s knife, cutting board, large skillet or sauté pan, measuring cups and spoons, wooden spoon or silicone spatula, grater for Parmesan cheese, and a mixing bowl for optional ingredients.
What makes Halls Chophouse Corn unique?
Its balance of fresh corn’s natural sweetness, rich buttery creaminess, and savory Parmesan cheese—combined with optional add-ins—creates a flavorful, creamy dish that embodies Southern charm.