Shelly's Recipe

CREAMED CORN WITH PARMESAN

Category: Corn

2 tbsp vegetable oil
6 cups fresh corn kernels (about 8 ears)
Coarse salt and freshly ground pepper, to taste
3/4 cup heavy cream
1/4 cup homemade or low-sodium store-bought chicken stock
1 cup finely grated Parmesan cheese, plus more for sprinkling

Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper. Add cream and stock and cook, stirring constantly, until thickened slightly, 2 to 3 minutes. Remove pan from heat and stir in Parmesan. Transfer to a serving dish and sprinkle with more Parmesan if desired. Serves 4.