This is creamed corn for the summer months, turning the sweet and plentiful fresh kernels into a cheesy side in just minutes. Like the namesake pasta, the sauce gets its gloss from the emulsion of cheese and starchy liquid—in this case, a mix of cornstarch and water that mimics the viscosity of pasta cooking liquid. Adding the cheese off the heat is key; otherwise, the sauce may split instead of turning silky. For cacio e pepe vibes, use Pecorino instead of Parmesan and be generous with the black pepper.
Cheese you freshly grated yourself is best, of course, but it’s okay to use pre-grated cheese as long as it’s “fresh” from the deli section or dairy case in the supermarket. Avoid anything that is shelf-stable and sold in a bottle.
What you’ll need
Box Grater
$19 At Amazon
Medium Skillet
$70 $50 At Amazon
Recipe information
Total Time
15 minutes
Yield
2–4 servings
Ingredients
Preparation
Step 1
Melt 2 Tbsp. unsalted butter, cut into pieces, in a medium high-sided skillet over medium heat. Add ½ tsp. freshly ground pepper and cook, swirling pan, until fragrant, about 45 seconds. Add 2 cups fresh corn kernels (from about 2 large ears) and cook, tossing often, until tender, about 2 minutes.
Step 2
Mix 2 tsp. cornstarch and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into ½ cup room-temperature water in a small bowl until dissolved. Add to pan; cook, stirring constantly, until liquid thickens and clings to corn, about 2 minutes. Remove pan from heat. Add 2 oz. Parmesan, finely grated (about 1 cup), and stir vigorously until mixture is creamy and melted. Taste creamed corn and season with more salt if needed.
Step 3
Spoon creamed corn into a shallow bowl. Top with more Parmesan; coarsely crush a handful of store-bought Parmesan cheese crisps over.
Recipe notes
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