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Cp's cheesy creamed corn recipe

Cp's cheesy creamed corn recipe

By Svetlana Sidorova
20’ Prep time
20’ Cook time
40’ Total time
994 Calories
4 Serving
Svetlana Sidorova 0 Followers

Step by Step

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Step 1

Invert a small bowl in a very large bowl. Hold the corn so it's standing up on top of the inverted bowl with the thick base at the bottom. Carefully shave off all the kernels from the corn cobs with a knife. Add the corn to a medium saucepan, then take a tablespoon and scrape the cobs where the kernels once were. What you will get is a sweet/milky/starchy slurry that will help thicken your corn. Add the half-and-half and bring to a simmer over medium-high heat for 3 to 5 minutes. Once the mixture has thickened, add the pecorino and stir to combine, allowing it to melt and incorporate.
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Step 2

Cut the prosciutto into narrow ribbons and add half of it to the creamed corn mixture along with the mascarpone and butter. Add the remaining prosciutto to a deep-fryer, or small saute pan with hot olive oil and fry until crispy, about 1 minute. Remove to a paper towel-lined plate before stirring into the creamed corn. Taste and adjust the seasoning with salt before serving.

Ingredient

  • Prosciutto
    Prosciutto
  • Fresh corn
    Fresh corn
  • Unsalted butter
    Unsalted butter
  • Half-and-half
    Half-and-half
  • Pecorino
    Pecorino
  • Evoo for frying prosciutto (if not using deep-fryer)
    Evoo for frying prosciutto (if not using deep-fryer)
  • Mascarpone
    Mascarpone
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