20 minutes
A comforting and creamy side dish featuring the sweetness of corn, the sharpness of extra-sharp white Cheddar, and the mild onion flavor of scallions.
Unsalted Butter, melted
tablespoons
Scallions, sliced
cups
Fresh Corn Kernels
cups
teaspoons
teaspoons
cups
Extra-Sharp White Cheddar Cheese, grated
cups
Italian Parmesan Cheese, grated
tablespoons
1. Sauté Scallions
Start by melting the butter in a large sauté pan or Dutch oven over medium heat. Once melted, add the sliced scallions, stirring them for about 2 minutes until they soften and release a lovely aroma.
2. Cook Corn
Introduce the fresh corn kernels to the pan, along with the salt and pepper. Cook the corn, stirring occasionally, for about 4 to 6 minutes until it's just tender.
3. Purée Corn Mixture
Take 2 cups of the sautéed corn mixture and combine it with the half-and-half in a food processor. Coarsely purée the mixture, ensuring it remains textured.
4. Thicken Corn Base
Return the puréed corn mixture back to the pan and cook for an additional 3 minutes, allowing it to thicken slightly over low heat.
5. Add Cheese
Remove the pan from the heat and stir in the grated Cheddar and Parmesan cheeses. Mix until the cheeses have melted into the corn.
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