My Favorite Creamy Corn and Queso Fresco Cheese

While fresh corn is still in season, I thought I'd share with you my favorite corn recipe.

Aside from the corn itself, the major players in this recipe are cilantro and queso fresco cheese. Queso Fresco is a mexican cheese that has the texture of feta cheese but it has a milder taste. It would be great for taming hot peppers in a mexican dish and I could see it working perfectly in a spicy enchilada.

Depending on where you live, queso fresco cheese may be hard to track down. My closest grocery stores don't carry it. In fact, they didn't have the slightest idea what I was talking about when I asked. But the Wal-mart which is 20 minutes from our new place has 3 or 4 varieties - an entire shelf just for this cheese!

This corn recipe isn't spicy, but the cheese melts into the corn and makes it creamy and delicious. If you like hot peppers, add a finely chopped jalapeno to the recipe. 

Cheesy Creamed Corn
adapted from Gourmet | September 2009
Makes 6 servings

3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)

1 large garlic clove
12 ears corn, kernels cut from cobs
1 jalapeno, seeded and finely chopped (optional)
2/3 cup heavy cream
2 teaspoons cornstarch
6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
1 cup cilantro sprigs (could substitute basil if you're not a cilantro fan)

Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeño, and corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.

Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes.

Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro on top.