Alfredo Corn

• servings: 2 servings

Ingredients

2 Tbsp. unsalted butter, cut into pieces

½ tsp. freshly ground pepper

2 cups fresh corn kernels (from about 2 large ears)

2 tsp. cornstarch

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

Store-bought Parmesan cheese crisps (such as Whisps; for serving)

Directions

Melt 2 Tbsp. unsalted butter, cut into pieces, in a medium high-sided skillet over medium heat. Add ½ tsp. freshly ground pepper and cook, swirling pan, until fragrant, about 45 seconds. Add 2 cups fresh corn kernels (from about 2 large ears) and cook, tossing often, until tender, about 2 minutes.

Mix 2 tsp. cornstarch and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into ½ cup room-temperature water in a small bowl until dissolved. Add to pan; cook, stirring constantly, until liquid thickens and clings to corn, about 2 minutes. Remove pan from heat. Add 2 oz. Parmesan, finely grated (about 1 cup), and stir vigorously until mixture is creamy and melted. Taste creamed corn and season with more salt if needed.

Spoon creamed corn into a shallow bowl. Top with more Parmesan; coarsely crush a handful of store-bought Parmesan cheese crisps over.