Creamed Corn With Monterey Jack And Green Onions
serves 2-4
The green onions break up the creamy sweetness of creamed corn - feel free to add more to your own taste.
3 green onions (white and green parts), thinly sliced
2 teaspoons unsalted butter
3 cups corn kernels (thawed if frozen)
1/2 cup heavy cream
1/4 cup coarsely grated Monterey Jack
prep: 5 minutes
total: 20 minutes
medium oven-safe skillet
coarse grater
1. Preheat the broiler to high. Melt the butter in a medium oven-safe skillet over medium heat. When the foam has subsided, add the white parts of the green onions and season with a light sprinkling of salt and pepper. Cook until the onions are soft, 3-5 minutes.
2. Add the cream and corn to the onions and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the cream has heated through and slightly thickened, 4-6 minutes. (Do not let the cream boil.)
3. Sprinkle the cheese and green part of the green onions over the corn mixture. Slide the pan under the broiler. Broil until the cheese is melted, bubbly and brown, 1-3 minutes.
2. Add the cream and corn to the onions and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the cream has heated through and slightly thickened, 4-6 minutes. (Do not let the cream boil.)
3. Sprinkle the cheese and green part of the green onions over the corn mixture. Slide the pan under the broiler. Broil until the cheese is melted, bubbly and brown, 1-3 minutes.
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