Creamy Cheesy Sauteed Corn
Just a bit of cream combines with Parmesan cheese to make a rich, delicious sauce for a cheesy corn side dish. The nuttiness of the fresh parmesan along with the sweetness of fresh sweet corn will have you going back for seconds.
Servings: 4 servings
Ingredients
- 1 tablespoon unsalted butter
- 4 large ears fresh corn kernels removed, about 3 cups
- ⅓ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 2 tablespoons fresh Italian Parsley chopped
Instructions
- Melt the butter in a skillet over medium-high heat. Once the butter has melted and the foaming subsides, add the corn and cook, tossing and shaking the corn.
- Cook the corn until it's heated through and tender, about 3 minutes. Add the cream and bring to a simmer for about 30 seconds.
- Add the cheese and stir to melt, continuing to stir until the corn is covered in a thick cream sauce. Taste and season with salt and pepper. Sprinkle with parsley and serve immediately.
Nutrition
Calories: 203kcal | Carbohydrates: 18g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 445mg | Potassium: 281mg | Fiber: 2g | Sugar: 6g | Vitamin A: 781IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 1mg