Cheesy Scallion Corn Medley

1. Melt Butter

Start by melting the butter over medium heat in a large sauté pan or a medium Dutch oven. The butter should coat the bottom of the pan and begin to bubble gently.

2. Cook Scallions

Once the butter is melted, add the sliced scallions. Cook them for about 2 minutes, stirring occasionally. The scallions will soften slightly and release a wonderful aroma, signaling they are ready for the next step.

3. Add Corn and Seasonings

Add the fresh corn kernels to the pan, along with the Kosher salt and freshly ground black pepper. Increase the heat to medium-high and cook the corn for 4 to 6 minutes. Stir occasionally to ensure even cooking. The corn should become tender yet maintain a slight crispness, turning a bright, appealing yellow.

4. Puree Corn Mixture

Take 2 cups of the cooked corn mixture and transfer it to a food processor fitted with a steel blade. Add the half-and-half and process the mixture until it is coarsely puréed. This step creates a creamy base that will help bind the medley together.

5. Combine and Simmer

Return the processed corn mixture to the pan with the remaining corn. Bring it to a simmer over medium heat and cook for about 3 minutes, stirring occasionally. The mixture will thicken slightly as it heats through.

6. Add Cheeses and Serve

Remove the pan from the heat and stir in the grated extra-sharp white Cheddar cheese and the freshly grated Parmesan cheese. The residual heat will melt the cheese, creating a luscious, cheesy sauce that coats the corn and scallions perfectly. Taste and adjust the seasoning with a sprinkle of salt if needed.