September 2013
- 8 ears of corn, shucked
- 4 sprigs tarragon plus chopped leaves for serving
- 1 cup heavy cream
- 1 Kosher salt and freshly ground black pepper
- ½ cup grated Parmesan
Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20–25 minutes. Add reserved corn kernels and simmer until soft, 5–10 minutes; season with salt and pepper.
Transfer ⅓ of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.
Serve creamed corn sprinkled with chopped tarragon.
Nutritional Information
- Calories (kcal) 260
- Fat (g) 19
- Saturated Fat (g) 11
- Cholesterol (mg) 85
- Carbohydrates (g) 18
- Dietary Fiber (g) 2
- Total Sugars (g) 3
- Protein (g) 8
- Sodium (mg) 270
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