Creamed Corn with Basil and Parmesan

This isn’t your average creamed corn. Fresh corn kernels are simmered in stock and cream until tender, then finished with Parmesan and fresh basil for a rich, risotto-like texture and Italian flavor.

Creamed Corn with Basil and Parmesan

This isn’t your average creamed corn. Fresh corn kernels are simmered in stock and cream until tender, then finished with Parmesan and fresh basil for a rich, risotto-like texture and Italian flavor.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Side Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Corn: 4 cobs kernels + scraped milk
• Liquid: 1 cup chicken/veg stock 1/2 cup heavy cream
• Flavor: 1 onion 2 tbsp basil, 1/2 cup Parmesan, 4 tbsp butter
• Thickener: 1 tsp flour

Equipment

• Skillet
• Knife

Method

 

Instructions

1. Cut kernels from the cobs, then scrape the cobs to extract the milky starchy liquid.
2. Sauté onion in butter. Add corn, corn milk, and stock. Simmer covered 15 mins.
3. Stir in cream and flour. Cook uncovered on high for 7-10 mins to thicken.
4. Remove from heat. Stir in Parmesan and fresh basil.
5. Season generously and serve hot.

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