Creamed Corn with Cheese and Cilantro

Over the top, off the charts and outrageously delicious is the only way to describe this creamed corn  Oh my word, to say that we enjoyed this corn would be an understatement because I think I may have licked the bowl clean…okay, I did lick the bowl clean.  When I wrote this months Secret Recipe Club post I stated that I would be making and posting more recipes from Si’s A Bountiful Kitchen and here I am, true to my word.  I made Si’s Cheesy Creamed Corn with Cilantro the same night that I prepared her Texas Grilled Chicken with Lime Butter and what a delicious meal we had.  My poor little Maisie Miao Miao, who can’t eat this anymore, gobbled this corn up and I’m so sad that I can’t make it again for her exactly like before because she loved it.  I’m going to have to make this corn when she’s not around…or maybe not as I could eat the entire bowl, it’s just that good.  Since there are only three of us, I halved the original recipe which was good and bad…good because it created some form of portion control and bad… well because it created some form of portion control.  I honestly could have over-eaten myself sick on this and even now just typing up the post and seeing the pictures, I’m craving this corn.  Run, don’t walk and make this recipe, you won’t be sorry!

Creamed Corn with Cheese and Cilantro (adapted from here)

1 1/2 TBS butter
3/4 cup chopped scallions
1 large garlic clove, finely minced
4 cups frozen corn
2/3 cup heavy cream
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 tsp. cornstarch
3 ounces queso fresco, crumbled, plus a little extra for garnish
1/2 cup grated extra sharp white cheddar, plus a little extra for garnish
1/4 cup grated Parmesan, plus a little extra for garnish
2/3 cup cilantro sprigs, chopped.  plus extra leaves for garnish

Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides.  Cook scallions stirring occasionally until softened, about 2 minutes. Add the garlic and cook until the garlic is softened a bit.  Add the corn, salt and pepper and cook, stirring occasionally, 5-7 minutes.
Stir together the cream and cornstarch in a small bowl until thoroughly combined and then add to the corn and simmer, stirring until slightly thickened, about 3 minutes. Using an immersion blender, place it in the pan and pulse in several places blending about a third of the corn mixture. Stir in the queso fresco, grated white cheddar, Parmesan and chopped cilantro and stir to mix.  Transfer corn to a large shallow serving bowl. Sprinkle on additional cheese and garnish with cilantro.

Enjoy!!