Creamy Corn with Parmesan
I offer you a recipe for making the creamiest corn with a cheese sauce. It's not a diet dish, but incredibly delicious. The sweet, creamy corn in a thick cheese sauce is more like a dessert than a vegetable dish, and is sure to please even those who don't usually like or eat vegetables.
Information
Ingredients
- Butter1 tablespoon
- Vegetable oil1 tablespoon
- Corn8 piece
- Salton taste
- Black pepperon taste
- Cream180 ml
- Broth60 ml
- Parmesan90 g
Directions
Cut the corn kernels off the cob. By the way, if you are making this dish with fresh corn, you can cook a broth or add the cobs to vegetable soup while cooking vegetable broth, especially good for soups with corn.
Melt the butter in a skillet, add vegetable oil to it, and fry the corn on medium to high heat for 7-8 minutes, stirring frequently, until the corn kernels become soft and golden. Vegetables fried in butter acquire a unique taste and aroma, so I do not recommend replacing it with vegetable oil. Add coarse salt and freshly ground pepper according to taste.
Then add the cream and broth and continue cooking, stirring continuously with a spatula, for another 2-3 minutes until the resulting sauce thickens slightly.
Remove the skillet from the heat and add grated Parmesan cheese. Stir and it's ready to serve. You can sprinkle the corn with Parmesan cheese before serving, if desired.
