2 tablespoons unsalted butter
3 scallions, trimmed and tender white and green parts thinly sliced
3 cups fresh or frozen corn kernels, defrosted if frozen
1/3 to ½ cup heavy cream
1 1/2 ounces freshly grated Parmigiana-Reggiano cheese
Fleur de Sel & Kampot Pepper seasoning blend
- Melt the butter in a medium size skillet over medium heat. Add the scallions and cook until just beginning to wilt, 2 to 3 minutes. Add the corn kernels and continue to cook, stirring occasionally, until the corn is almost tender, 3 to 4 minutes.
- Add 1/3 cup of the cream and continue to cook until the corn is tender and the cream reduced, 2 ½ to 3 minutes. Add a splash more cream if the mixture does not seem quite creamy enough. Stir in the grated Parmesan and continue cooking until the cheese is incorporated and melted, about 1 minute. Taste and season to taste with the Fleur de Sel & Kampot Pepper seasoning blend.
Serves 4 to 6
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.
