Serves 4
20 min
Tarragon Creamed Corn
Recipe GLPR6659b86b56d90e
A delicate Southern-style creamed corn infused with fresh tarragon and finished with Parmigiano-Reggiano cheese. Sweet corn kernels are gently simmered in a light cream sauce made from corn cob broth, creating a refined yet comforting dish that highlights the natural sweetness of fresh corn.
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Ingredients
3 large ears of corn, husked and kernels removed from cob
1 cup heavy cream
1 cup water
2 sprigs fresh tarragon, plus more for garnish
½ cup finely grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper to taste
Directions
Reserve the corn cobs after removing the kernels. In a small saucepan, combine the water with the reserved corn cobs and the 2 sprigs of fresh tarragon. Bring to a boil, then reduce heat and simmer for 5 minutes to infuse the broth with corn and tarragon flavors.
Remove the corn cobs and tarragon sprigs from the broth and discard them. Strain the broth through a fine-mesh sieve if needed.
In a large saucepan or skillet, combine the infused broth with the heavy cream and sliced corn kernels. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for about 8–10 minutes until the corn is tender and the liquid begins to thicken slightly.
Remove the pan from heat. Stir in the grated Parmigiano-Reggiano cheese until fully melted and incorporated. Season with salt and freshly ground black pepper to taste.
Transfer to a serving dish and garnish with fresh tarragon sprigs. Serve warm.
