Alfredo Corn
This is creamed corn for the summer months, turning the sweet and plentiful fresh kernels into a cheesy side in just minutes. Like the namesake pasta, the sauce gets its gloss from the emulsion of cheese and starchy liquid—in this case, a mix of cornstarch and water that mimics the viscosity of pasta cooking liquid. Adding the cheese off the heat is key; otherwise, the sauce may split instead of turning silky. For cacio e pepe vibes, use Pecorino instead of Parmesan and be generous with the black pepper.
Cheese you freshly grated yourself is best, of course, but it’s okay to use pre-grated cheese as long as it’s “fresh” from the deli section or dairy case in the supermarket. Avoid anything that is shelf-stable and sold in a bottle.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Box Grater
$12 At Amazon
Medium Skillet
$50 At Amazon
Recipe information
Total Time
15 minutes
Yield
2–4 servings
Ingredients
2
½
2
2
½
2
Preparation
Step 1
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.
Step 2
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.
Step 3
Spoon creamed corn into a shallow bowl. Top with more Parmesan; coarsely crush a handful of store-bought Parmesan cheese crisps over.