Creamy Corn Filling for Savory Pastries
A velvety, herb-flecked corn filling that takes your savory bites to the next level. Made with sweet corn, cream cheese, and fresh herbs, it's perfect for stuffing turnovers, vol-au-vents, or savory tarts. Quick to prepare and a guaranteed crowd-pleaser at any gathering.
🛒 Ingredients
25 servings
- 2 cans (14 oz each) sweet corn, drained
- 1 cup whole milk
- ½ cup cream cheese
- 1 medium onion
- 1 garlic clove
- ½ cup fresh chives and parsley, finely chopped
- 1 tsp salt
- ¼ tsp ground black pepper
- 2 tbsp cornstarch
- 4 tbsp unsalted butter
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Directions
- 1
Drain one can of corn and blend it with the milk and cornstarch until completely smooth. Set aside.
- 2
Finely dice the onion, mince the garlic, and chop the fresh herbs.
- 3
Melt the butter in a saucepan over medium heat. Add the onion and garlic and sauté for 3–4 minutes until lightly golden.
- 4
Add the second drained can of corn and the black pepper. Stir and sauté for 2 minutes.
- 5
Pour in the blended corn mixture, add the herbs, and cook over low heat for 8–10 minutes, stirring, until thickened.
- 6
Remove from heat, let cool slightly, then fold in the cream cheese until the filling is smooth and creamy.
💡 Chef's Tip
Make this filling a day ahead and refrigerate in an airtight container for up to 48 hours — it gets even better overnight. Try it with puff pastry turnovers for an easy party snack.
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