Creamy Corn with Parmesan
4 servings
30 minutes
Creamy corn with parmesan is a delicate and rich dish where the sweetness of corn meets the depth of parmesan flavor. This recipe hails from Thai cuisine, where the balance of creaminess and spiciness is paramount. Corn roasted to a golden color fills with aroma and gains a light caramel note. Cream and chicken broth turn it into a velvety sauce, while parmesan adds an umami accent that makes the taste truly rich. The dish is perfect as a side for meat or fish dishes but can also serve as an independent snack for warm evenings. It’s best served hot, right after cooking when the sauce is still creamy and the cheese has fully melted, creating a perfectly balanced gastronomic delight.
1
Heat vegetable oil in a saucepan over medium heat. Add corn kernels and cook, stirring, for 7-8 minutes until soft and golden. Season with salt and pepper.
- Fresh corn kernels: 6 glasss
- Vegetable oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Pour in the cream and broth and cook, stirring, for 2-3 minutes until the sauce thickens slightly.
- Whipping cream 33%: 0.8 glass
- Chicken broth: 0.3 glass
3
Remove from heat and stir in the parmesan. Transfer to a serving bowl and serve immediately.
- Grated Parmesan cheese: 120 g
