Cheesy Creamed Corn with Cilantro |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish. Cornstarch thickens the cream quickly and imparts a velvety gloss. Ingredients:
3 tablespoons unsalted butter |
1 1/2 cups chopped scallions (about 6 large) |
12 ears corn, kernels cut from cobs |
2/3 cup heavy cream |
2 teaspoons cornstarch |
1 large garlic clove |
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups) |
1 cup cilantro sprigs |
Directions:
1. Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
2. Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
3. Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
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