Savory Cheddar-Scallion Creamed Corn Delight

1. Melt Butter and Cook Scallions

Start by melting the butter in a large (12-inch) sauté pan or a medium (10 to 11-inch) Dutch oven over medium heat. Once the butter is melted and bubbling, add the thinly sliced scallions. Cook them for about 2 minutes, stirring occasionally to ensure they soften but don’t brown.

2. Add Corn and Seasonings

Next, stir in the fresh corn kernels along with 1.5 teaspoons of kosher salt and 0.75 teaspoon of freshly ground black pepper. Increase the heat to medium-high and cook the mixture for 4 to 6 minutes, stirring occasionally. The goal is to cook the corn through without overcooking it. You’ll know it’s ready when the corn is tender and just cooked through.

3. Purée Corn Mixture

Take 2 cups of the cooked corn and scallion mixture and transfer it to a food processor fitted with a steel blade. Add the 0.67 cup of half-and-half and process until the mixture is coarsely puréed. This step helps create a creamier texture while still leaving some of the corn kernels whole for added texture.

4. Combine and Simmer

Pour the puréed mixture back into the pan with the remaining corn. Simmer everything together for about 3 minutes, stirring occasionally, until the mixture thickens. This step is crucial because it allows the flavors to meld together and the creamed corn to achieve the right consistency.

5. Add Cheese and Serve

Finally, remove the pan from the heat and stir in the grated extra-sharp white Cheddar and freshly grated Italian Parmesan cheese. Add a sprinkle of salt to taste, ensuring the cheese melts smoothly into the corn mixture. Serve the creamed corn hot, enjoying the delightful combination of sweet corn, savory scallions, and rich, melted cheese.