Shelly's Recipe

CREAMED CORN WITH PARMESAN

Category: Corn

2 tbsp vegetable oil
6 cups fresh corn kernels, about 8 ears
Coarse salt and pepper, to taste
3/4 cup heavy cream
1/4 cup chicken broth
1 cup finely grated parmesan cheese plus more for topping

Heat oil in a large skillet 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, 7-8 minutes. Season with salt and pepper.

Add cream and stock, stirring constantly, until thickened slightly, about 2-3 minutes. Remove from heat and stir in parmesan cheese. Transfer to a serving dish and sprinkle with more chese. Serves 4