Easy Creamed Corn with Basil
Easy Creamed Corn with Basil is a summer staple in our house. These sweet kernels are just barely simmered in a sauce made from silky mascarpone cheese, a little half and half and not much else. Add a sprinkle of fragrant basil and you've got a simple, supremely summery side!
Servings: 4 as a side
Ingredients
- 1 tablespoon unsalted butter
- 2 shallots finely diced (or 1/2 a yellow onion)
- 2 garlic cloves minced
- 4 cups fresh corn cut from the cob (about 5 -6 ears), or frozen and thawed
- 4 ounces mascarpone or cream cheese
- 1/2 cup half and half or milk
- Kosher salt and freshly cracked black pepper
- 15 basil leaves cut into thin ribbons
Instructions
- Melt the butter in a large skillet set over medium-high heat. Add the shallots and garlic and cook until translucent, about 2 minutes.
- Add corn and cook, stirring often, until the corn is just cooked through, about 5 minutes.
- Stir in mascarpone and milk and cook until cheese melts and forms a sauce, about 3 minutes.
- Season to taste with salt and pepper. Turn off heat, stir in basil and serve.
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