There is nothing better than fresh, sweet summer corn. But, how many times do you want corn on the cob? This is a fresh take that lends a slightly Italian flair for a “creamed” corn. Add some extra FRESH ground black pepper and Pecorino for a Cacio e pepe sill feel and taste.
ALFREDO CORN
2 tablespoons unsalted butter, cut into pieces
FRESH ground sea salt and black pepper
2 cups FRESH corn kernels (2 ears)
2 teaspoon cornstarch
1/2 cup WHOLE milk
1 cup FRESH grated Parmesan cheese
- Melt butter in a large skillet over medium heat.
- Add FRESH ground sea salt and pepper, swirling to blend.
- Add corn and cook 2-3 minutes until tender.
- Whisk together milk and cornstarch. Add to pan, cooking JUST until mixture thickens and clings to the corn.
- Remove from heat and add Parmesan cheese, stirring until melted and smooth.
- Season to taste.
- Serve immediately.
NOTE: FRESH corn is always best, but this works well with a quality thawed and drained frozen corn or even Green Giant WHITE SHOEPEG corn also.