Creamed Corn with Cheese and Cilantro and Giveaway Winner!

Thanks to all who left comments about what we are most grateful for this time of year! The winner is - Betsy who said:

" I am most grateful that my father is now cancer FREE! & going strong again :]"

Send your address to me at: abountifulkitchen@gmail.com and I will send your cookbook out tomorrow. Happy cooking!

Just before the harvest was over, I bought some corn from our local farmers market, and made a batch of this creamed corn.

I love this recipe that combines cheese, corn and cilantro. Yum! This is not your mama's (canned) creamed corn. Different from the usual bowl of corn at Thanksgiving, it's a dish that adds a rich and slightly creamy texture to your holiday table. The original Gourmet recipe said it served 6 (this could only be true if you were having CORN as your entree), but with a large holiday meal, it would easily serve 10-12 as a side dish. Put this on your list of sides for Thursday, Nov 26th.

Cheesy Creamed Corn with Cilantro
adapted from Gourmet

3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs or 8-9 cups frozen corn
2/3 cup cream
2 teaspoons cornstarch
1 large garlic clove (optional)
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups) OR

1 cup grated white cheddar and 1/2 cup grated Parmesan
1 cup cilantro sprigs

Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 2 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5-7 minutes.

Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and puree until smooth (use caution when blending hot liquids). OR if you have an immersion blender, place it in the pan and pulse in several places, blending about a third of the corn mixture. After blending return corn to skillet and cook, stirring, until just heated through.
Transfer corn to a large shallow serving bowl. Sprinkle remaining cheese and cilantro over top.

Tips:

- I used 1 cup of grated white cheddar and 1/2 cup grated Parmesan folded into the corn before spooning into the serving dish. Then, topped the corn with a little crumbled feta and fresh cilantro.

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