Cheesy Creamed Corn with Cilantro
A luxurious side dish combining fresh corn kernels with scallions and heavy cream, topped with crumbled queso fresco and fresh cilantro for a Mexican-inspired twist on classic creamed corn.
Ingredients
- •3 tablespoons unsalted butter
- •1½ cups scallions
- •12 ears corn
- •⅔ cup heavy cream
- •2 teaspoons cornstarch
- •1 clove garlic
- •6 ounces queso fresco
- •1 cup cilantro
Cooking Instructions
- 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.
10 min
- 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.
8 min
- 3.
Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
2 min
