Tarragon Creamed Corn

By stancec44

Ingredients

• 3 large ears corn--husked, kernels sliced off and cobs reserved
• 1 cup heavy cream
• 1 cup water
• 2 sprigs fresh tarragon plus more to garnish
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper

Preparation

Step 1

1. In a large saucepan set over high heat, bring the corn cobs, cream, water and tarragon to a boil. Turn off the heat and set aside for 10 minutes. Use tongs to remove and discard the cobs.

2. In a medium saucepan, add the corn kernels and strain the cob-infused cream mixture through a fine-mesh sieve over the kernels. Bring to a simmer over medium heat, reduce the heat to medium-low and cook until the corn is tender and plump, about 10 minutes.

3. Using a blender, purée one-third of the corn mixture with the Parmigiano-Reggiano until smooth, then return the mixture to the saucepan with the corn. Season with salt and pepper and serve warm.