Cheesy Creamed Corn with Coriander

Ingredients for Cheesy Creamed Corn with Coriander

• 3 tablespoons unsalted butter

• 350g chopped spring onions (about 6 large)

• 12 ears corn, kernels cut from cobs

• 160ml double cream

• 2 teaspoons cornflour

• 1 large garlic clove

• 170g queso fresco or mild feta, crumbled (1 1/3 cups)

• 1 cup coriander sprigs

How to make Cheesy Creamed Corn with Coriander

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

Stir together cream and cornflour in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 230g corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.

Transfer corn to a large shallow serving bowl and sprinkle cheese and coriander over top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.