Have you ever made a recipe you thought looked tasty and then were totally blown away by just how awesome it was? This was definitely the case with this recipe I discovered on Pink Parsley. Obviously, I thought it would be good, and thought it would be a delicious side for the Chicken Enchiladas Verdes I was making for our Cinco de Mayo dinner, but I was really impressed by how this simple dish stood on its own by bringing out the sweetness and natural flavor of the corn. I’ll definitely be making it again, as I think it would pair well with so many different dishes.
The original recipe calls for using corn freshly cut from the cob, but I used frozen corn, as it’s not quite sweet corn season around here yet, and, honestly, I didn’t want to put forth the extra effort. I think either would work great. I’ve also adjusted the recipe you see below to yield a smaller amount, as the 12 cups/ears of corn originally called for would feed an army, and be way too much for just the two of us.
- 1 Tbsp Unsalted Butter
- ½ cup Scallions, chopped
- 4 cups/ears Corn, freshly cut from the cob or frozen that has been thawed
- 1/3 cup Heavy Cream
- 1 tsp Cornstarch
- 1 Small Garlic Clove, minced
- 3 oz Queso Fresco, crumbled
- 1/3 cup Cilantro, 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 ¾ cups of the corn mixture to a blender, or hand blender safe dish, 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.
- Mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.