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.
“Cheesy” Creamed Corn
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.
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
This recipe sounds great however, the name says Cheesy Creamed Corn and I did not see any cheese in the recipe.
The “cheesy” is in quotation marks and I talk about it in the actual post! 🙂