Tarragon Creamed Corn

By LRay

Bon Appetit, September 2013, page 30.

Nutritional Information

•Calories (kcal) 260
•Fat (g) 19
•Saturated Fat (g) 11
•Cholesterol (mg) 85
•Carbohydrates (g) 18
•Dietary Fiber (g) 2
•Total Sugars (g) 3
•Protein (g) 8
•Sodium (mg) 270

Ingredients

• INGREDIENTS
• 8 ears of corn, shucked
• 4 sprigs tarragon plus chopped leaves for serving
• 1 cup heavy cream
• 1 Kosher salt and freshly ground black pepper
• 1/2 cup grated Parmesan

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.

Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20–25 minutes. Add reserved corn kernels and simmer until soft, 5–10 minutes; season with salt and pepper.

Transfer ⅓ of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.

Serve creamed corn sprinkled with chopped tarragon.