Wednesday, September 16, 2009

Cheesy Creamed Corn


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
serves 6
  • 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
Heat butter in a deep 12-inch skillet over medium-high heat until foam subsides. Cook scallions, stirring occasionally until softened, about 5 minutes.

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.


11 comments:

Barbara said...

Thank you for supporting A Taste of Yellow. Your dish looks delicious.

The Novice Chef said...

That's great for you to be supporting LiveStrong! How cool!
And as for the Cheesy creamed corn, how come no one ever told me about this before? It looks and sounds delicious! Cilantro, Cheese, and Corn? Sounds amazing!

Chocolate Shavings said...

That salad looks delicious, and what colors!

gaga said...

What a great cause and what a great recipe! I've never had a "fresh" creamed corn and would love to give it a try!

Erin said...

This looks so good! I love corn and I'm always looking for new ways to prepare it.

Kevin said...

That looks like a great way to enjoy some corn!

Brittany (He Cooks She Cooks) said...

Oh man, this looks and sounds so good! I imagine it with a squeeze of fresh lime on top and a sprinkle of chili powder.

vitamin d said...

This versatile and delicious sweet creamed corn recipe may be served as a creamy side dish, or topped with bread crumbs and baked into a hot casserole.

jaimecooks said...

About how many cups of corn do the 12 cobs yield? I'm thinking of doing this with frozen corn to both save the step and be able to make when corn isn't in season yet.

Josie said...

Jaime,
I'm not sure, but I would guess maybe 1 cup of corn per cob? Hope that helps!
Josie

jaimecooks said...

Yes, thanks! I'm pairing this with your chicken enchiladas verdes tonight. I'm so looking forward to dinner!

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