Creamy Millet with Sweet Corn and Chives

This delicious creamy millet with sweet corn and chives is an excellent summer side dish that is made from whole grains.

Creamy Millet with Sweet Corn and Chives ~ Savory Simple

Have you ever tried millet?  I had never cooked with it before this year and it’s now one of my favorite whole grains. The flavor and texture is similar to polenta and just like with polenta, it can be used in an assortment of dishes. Creamy millet works great as a sweetened hot breakfast porridge or as a savory side dish with extra virgin olive oil, salt and any vegetables you enjoy. Much like with risotto or quinoa, the leftovers can be used to make millet cakes.  In Japan you can actually find candied millet puffs called Awaokoshi. You can learn more about millet on Wikipedia.

So whole grains are healthy, right?  Yeah, I kind of drown out most of the health benefits in this dish with heavy cream and cheese.  I couldn’t help myself; cream and cheese are really tasty.  However, I’ve included easy substitutions at the bottom of this recipe to create a light and healthy (though not nearly as decadent) side dish.


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Creamy Millet with Sweet Corn and Chives

This delicious creamy millet with sweet corn and chives is an excellent summer side dish that is made from whole grains.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 205
Author Jennifer Farley


  • 1 tablespoon extra virgin olive oil
  • 1/2 shallot, finely diced
  • 1 clove garlic, minced
  • 1 ear of sweet corn (approximately 3/4 cup kernels)
  • 1/2 cup millet
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1 tablespoon chives, chopped (plus more for garnish)
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup heavy cream, or more as needed


  • Heat oil in a medium sauce pot. Add shallots and garlic and saute until translucent.
  • Add the corn, millet, water and salt. Bring to a boil.
  • Reduce to a simmer and cover the pot. Allow to cook for 35 minutes.
  • Remove the lid and stir in the chives, parmesan and cream. Add more cream if needed to reach the desired consistency. Add more salt if needed.
  • Garnish with chives and serve hot.


This recipe can be easily lightened up to create a healthy side dish. Substitute soy milk or half and half in place of the heavy cream. The cheese can be cut down by half or omitted completely.


Calories: 205kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 695mg | Potassium: 70mg | Fiber: 2g | Vitamin A: 6% | Vitamin C: 1.1% | Calcium: 8.7% | Iron: 4.5%

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More Recipes:

101 Cookbooks – Millet Croquettes
Cookie and Kate – Stir-Fried Millet
The Healthy Apple – Creamy Pistachio Millet

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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