2000s Recipes + Menus
Cheesy Creamed Corn with Cilantro
Serves6
- Active time:45 min
- Start to finish:45 min
September 2009
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. View more of our favorite recipes from this issue.
- 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 oz queso fresco or mild feta, crumbled (1 1/3 cups)
- 1 cup cilantro sprigs
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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 tsp each of salt and pepper and cook, stirring occasionally, 5 minutes.
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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.
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Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
- Keywords
- dairy,
- corn,
- cheese,
- paul grimes
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