I honestly have never been a huge fan of creamed corn... it always seemed kind of slimy, runny... just yuck. But then I realized that its just canned creamed corn that I don't like. THIS creamed corn is out of this world. Fresh corn kernels, sauteed with scallions, butter, and garlic; mixed with some cream, then some of the corn is pureed.... mix in some cheese and cilantro, and you have an absolutely outstanding side dish. Fresh, flavorful, creamy, cheesy. The final product is really just whole corn kernels held together by the puree. It produces a wonderfully crisp, yet smooth result. And queso fresco is just great anyway.
I think this would be great if you sauteed some diced jalapeno with the scallions, or added some Tabasco sauce at the end. I just served it with a pretty spicy dish, so I kind of wanted to have a mellower side dish. I also think you could sub other cheeses if you can't find queso fresco. Really, Monterrey jack would be great as well in my opinion. The original recipe calls for heavy cream, but I used half and half instead... gotta try and save some calories somewhere, right? ;-)
I am submitting this recipe to the LiveSTRONG with a Taste of Yellow blogging event. I don't think I need to go through and count all the people I know whose lives have been affected by cancer. I have lost grandparents, aunts and uncles, and friends to the terrible disease. Please use this as an opportunity to be tested, screened, and checked. Head over to Wino's and Foodies to read others' stories and see what yellow food they came up with.
Cheesy Creamed Corn with Cilantro
adapted from Gourmet, September 2009
- 3 Tablespoons unsalted butter
- 1 1/2 cups chopped scallions (about 6 large)
- 12 ears of corn, kernels cut from cobs
- 2/3 cup half and half or heavy cream
- 2 teaspoons cornstarch
- 1 large garlic clove
- 6 oz queso fresco, crumbled
- 1 cup cilantro sprigs, coarsely chopped
Add the corn and 1/2 teaspoon each of salt and pepper, stirring occasionally, 5 minutes.
Stir together the cream and cornstarch until thoroughly combined. Add to the corn and simmer, stirring until slightly thickened, about 3 minutes.
Transfer 2 cups of the corn mixture to a blender with garlic and puree until smooth. Return to the skillet and cook, stirring constantly, until heated through. Season with additional salt and pepper to taste.
Transfer corn to a large serving bowl and mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.