Creamed corn is not something I’ve ever attempted…or cared to attempt. I think that’s because I hear creamed corn and think of the canned, institutional school lunch style stuff. But I was going through one of my cookbooks and Ina Garten had a recipe for the dish and, well, if Ina recommends it, it must be worth a try.
One recipe makes 6 servings so I halved it, but here’s the full version. In a large sauté pan or dutch oven (if you’re halving, a sauté pan is plenty big enough), melt 6 tbsp butter over medium. Add 12-14 sliced scallions (both white and green parts) and cook for 2 minutes. Add the kernels from 8-10 ears of fresh corn, 1 1/2 tsp salt, and 3/4 tsp pepper and continue to cook, stirring occasionally, for 4-6 minutes. The corn should be cooked but not mushy. Transfer 2 cups of the corn/scallion mixture (if you’re halving, just eyeball 1/3 of the mixture) to a food processor. Add 2/3 c. half-and-half and pulse until you have a corse purée. Pour this mixture back into the sauté pan/dutch oven, bring to a simmer, and cook [while stirring] for 3 minutes. Remove from the heat and stir in 2 c. (or 5 oz) grated extra sharp white cheddar and 2 tbsp grated parmesan. Serve immediately.
Ok so this turned me into a creamed corn convert. It’s still nice and textured so you’re not eating mush. And while it may be a hot dish, the fresh corn makes it feel totally summer, baby. HOT TIP: I used Trader Joe’s unexpected cheddar in this (which now comes pre-shredded heyooo) and I think it really made a difference. This will change the way you think about creamed corn. Trust.