By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
279 cal · 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.
Comments
Corn and cream are staples at every Charlotte grocery chain, and parmigiano-reggiano is reliably stocked at Harris Teeter, Food Lion, and Kroger; tarragon is the only wrinkle, though fresh tarragon appears at Harris Teeter's produce section in most seasons and dried tarragon is standard in any spice aisle. At roughly $1.50 per serving for corn and cream, this is genuinely economical for a side dish. The stated 20 minutes is honest for cooking alone, but assumes corn is already shucked and prepped, which adds 5–10 minutes if you're starting with fresh ears. It's a forgiving, hands-off dish that reheats adequately in a pan, making it practical for family dinners or weeknight sides, though it has no particular North Carolina regional tie—it's not banking on local shrimp, sweet potatoes, or collards.
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