Tarragon Creamed Corn

1. 1

   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.

2. 2

   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.

3. 3

   Transfer 1/3 of corn mixture to a blender; add Parmesan and puree until smooth. Stir puree back into corn mixture.

4. 4

   Serve creamed corn sprinkled with chopped tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.