I can’t believe it took me this long to share this recipe. I say this corn is “cheesy”, but in actuality, it has absolutely no cheese in it at all (although it taste so rich and creamy, you will think it does)!
I wish I could take full credit for developing this recipe, but sadly, I can’t. I got it from Wendy, my boyfriends mom who blew me away when she first made this dish. You honestly have to make this yourself to understand how delicious it actually is (and its surprisingly not too bad for you). I make this as a side dish with any Mexican or Latin style meal. It’s also really good served along side a steak.
What You’ll Need
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
Salt and Pepper
What You’ll Do
1) Heat butter in a 12-inch skillet over medium-high heat until foam subsides.
2) Add scallions to butter. Cook, stirring occasionally, until softened (about 5 minutes). Add corn kernels and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally for another 5 minutes.
3) 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.
4) Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth. Return to skillet and cook, stirring constantly, until just heated through.
Pretty simple recipe, huh? The last time I made this was for my friends Brian and Amy. I actually halved the recipe and it went so fast, that I wish I had just made the whole thing.
Enjoy and let me know what you think!
Love always,
Erica
Everything Erica 