American · Dinner
Kansas City cheesy corn
Sweet corn kernels simmered in cream, butter and sharp cheddar until thick and glossy, finished with scallion and cracked black pepper. Built on a Kansas City barbecue-joint style profile, it plays sweet against sharp cheese and a light smoky edge, served hot straight from the pan.
$3
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
498Calories
14.8gProtein
39.8gFat
23.8gCarbs
6.8gSugar
2.7gFiber
725mgSodium
157mgChol
24.6gSat Fat
385mgPotassium
368mgCalcium
1mgIron
0.7mcgVitamin B12
5.4mgVitamin C
vegetarian
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Grate the cheddar cheese and slice the scallion thinly, setting both aside on a small plate.
2
Melt
Melt the butter in a small skillet over medium heat for 1 minute until it foams and smells nutty.
3
Simmer
Add the corn kernels and heavy cream to the skillet, stirring; simmer over medium heat for 5 minutes until the corn is tender and cream thickens slightly.
4
Finish
Fold the grated cheddar, cream cheese, and smoked paprika off the heat for 1 minute until melted into a glossy sauce, then season with salt and black pepper, scatter the sliced scallion over top, and serve hot from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g corn kernels, fresh or frozen and thawed
- 3 oz86g sharp cheddar cheese
- 1/2 cup120ml heavy cream
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp cream cheese
- 1 tsp1 tsp smoked paprika
- 22 scallion
- salt, to taste
- black pepper, to taste
