Cheesy Creamed Corn with Cilantro

Name: Cheesy Creamed Corn with Cilantro
Yield: 4 servings
Ingredients: 1 3 tablespoons unsalted butter; 1 1 1/2 cups chopped scallions (about 6 large); 1 12 ears corn, kernels cut from cobs; 1 2/3 cup heavy cream; 1 2 teaspoons cornstarch; 1 1 large garlic clove; 1 6 ounces queso fresco or mild feta, crumbled (1 1/3 cups); 1 1 cup cilantro sprigs

From the kitchen of Carly

Sweet corn gets luxe with cream, cheese, and garlic that you puree right into the sauce. Queso fresco crumbles on top, cilantro finishes it, and you've got a side dish that steals the whole meal. Rich, silky, impossible to stop eating.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons unsalted butter
11 1/2 cups chopped scallions (about 6 large)
112 ears corn, kernels cut from cobs
12/3 cup heavy cream
12 teaspoons cornstarch
11 large garlic clove
16 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
11 cup cilantro sprigs

Instructions

Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.