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Creamed Corn with Basil and Parmesan

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
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

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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