“Cheesy” Creamed Corn
This simple and delicious recipe can be accompanied with any Mexican or Latin style meal. It's also really good with a side of steak!
Cook Time15 mins
Total Time15 mins
Servings: 8
Ingredients
- 3 tbsp Unsalted Butter
- 1 1/2 cups Scallions chopped; about 6 large
- 12 ears Corn kernels cut from cobs
- 2/3 cup Heavy Cream
- 2 tsp Cornstarch
- 1 Large Garlic Clove
- Salt & Pepper
Instructions
- Heat butter in a 12-inch skillet over medium-high heat until foam subsides.
- 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.
- 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. Return to skillet and cook, stirring constantly, until just heated through.