One of my favorite things about Midwest summers is fresh corn on the cob! After having a few from the cob, I turn to other favorite recipies especially ones like this creamed corn. Original recipe calls for chicken broth but I've had success with vegetable broth. It's always a popular side dish!
Creamed Corn with Parmesan
2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
3/4 cup heavy cream
1/4 cup broth
1 cup parmesan cheese (about 3 ounces), finely grated
1. 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.
2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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