Creamed corn with basil and parmesan is a delightful twist on a classic side dish, bringing together the sweetness of fresh corn with the savory depth of parmesan and the fragrant freshness of basil. This dish is perfect for summer gatherings or any time you want to elevate your meal with a touch of elegance.
Fresh corn kernels are the star of this dish, providing natural sweetness and a bit of texture. If corn is in season, try to get it fresh off the cob for the best flavor. Unsalted butter adds richness and helps to sauté the corn to a light golden color. The combination of heavy cream and milk creates a luscious base that's not too heavy. Parmesan cheese infuses the dish with a savory, umami punch. Fresh basil adds a burst of herbal freshness, while salt and pepper bring everything into balance. Lastly, a touch of cornstarch mixed with water thickens the sauce perfectly.
This creamed corn pairs beautifully with grilled chicken or fish, making it a perfect side for a summer barbecue. It's also a great accompaniment to roasted meats like pork or beef, adding a touch of sweetness and creaminess to the meal. For a vegetarian option, serve it alongside a hearty grain salad or a bean dish.
Begin by melting the butter in a large skillet over medium heat. You want the butter to sizzle slightly, creating a perfect base for sautéing. Once melted, add the corn kernels. Cook them for about 3-4 minutes, stirring occasionally. You're aiming for a slight golden hue on the corn; it should smell sweet and a little nutty.
Next, stir in the heavy cream and milk. Bring this mixture to a gentle simmer. This step is crucial as it allows the cream to blend with the corn, creating a rich, cohesive dish. Once simmering, sprinkle in the grated parmesan cheese. Stir well until it's melted and fully incorporated into the creamy sauce. The parmesan will thicken the mixture slightly and add depth of flavor.
Now, it's time to thicken the sauce. Stir in the cornstarch mixture and cook for about 2 minutes. You'll notice the sauce beginning to thicken. Keep stirring to ensure it doesn't stick to the bottom of the skillet. Once thickened, remove the skillet from the heat and stir in the chopped basil. The residual heat will release the basil's aroma without overcooking it.
Finally, season with salt and pepper to taste. Remember, parmesan is already salty, so taste before adding too much salt. Serve the creamed corn warm, and enjoy the harmony of flavors.
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