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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
  • 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.
  • 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.
  • Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.

Recipe by Paul Grimes

Photograph by John Kernick

Keywords
dairy,
corn,
cheese,
paul grimes