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Creamed Corn with Parmesan

Creamed Corn with Parmesan

Martha Stewart Living, August 2007 http://www.marthastewart.com/313503/creamed-corn-with-parmesan
3.636365
Rated
72.7273100(34)34
  • Prep Time 10 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 2 tablespoons vegetable oil
    • 6 cups fresh corn kernels (about 8 ears)
    • Coarse salt and freshly ground pepper, to taste
    • 3/4 cup heavy cream
    • 1/4 cup homemade or low-sodium store-bought chicken stock
    • 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)

Directions

  1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
  2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
  3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

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