Cheesy Creamed Corn with Cilantro

Cheesy Creamed Corn with Cilantro as seen on Pink Parsley
adapted from Gourmet, September 2009
serves 6

• 3 Tablespoons unsalted butter
• 1 1/2 cups chopped scallions (about 6 large)
• 12 ears of corn, kernels cut from cobs
• 2/3 cup half and half or heavy cream
• 2 teaspoons cornstarch
• 1 large garlic clove
• 6 oz queso fresco, crumbled
• 1 cup cilantro sprigs, coarsely chopped

Heat butter in a deep 12-inch skillet over medium-high heat until foam subsides. Cook scallions, stirring occasionally until softened, about 5 minutes.

Add the corn and 1/2 teaspoon each of salt and pepper, stirring occasionally, 5 minutes.

Stir together the cream and cornstarch until thoroughly combined. Add to the corn and simmer, stirring until slightly thickened, about 3 minutes.

Transfer 2 cups of the corn mixture to a blender with garlic and puree until smooth. Return to the skillet and cook, stirring constantly, until heated through. Season with additional salt and pepper to taste.

Transfer corn to a large serving bowl and mix in most of the cheese and cilantro. Sprinkle additional cheese and cilantro on top to serve.