Alfredo Corn
HB-5970 · Hand-built original
Fresh corn kernels get the alfredo treatment in a skillet: butter and black pepper, a cornstarch-thickened sauce and a generous amount of grated Parmesan, crowned with crushed Parmesan crisps.
Side15 min2–4 servings172 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: unsalted butter
Servings:2quantities adjust to match
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)
Method
- Melt the butter pieces in a medium high-sided skillet over medium heat, add the freshly ground pepper and cook, swirling the pan, for about 45 seconds until the pepper is fragrant.
- Add the fresh corn kernels and cook them, tossing often, for about 2 minutes until tender.
- Stir the cornstarch and kosher salt into 1/2 cup of room-temperature water in a small bowl until dissolved, pour the mixture into the pan and cook, stirring constantly, for about 2 minutes until the liquid thickens and clings to the corn.
- Take the pan off the heat, add the finely grated Parmesan and stir vigorously until the cheese melts and the corn turns creamy, then taste and add more salt if it needs it.
- Spoon the alfredo corn into a shallow bowl, shower it with more Parmesan and coarsely crush a handful of Parmesan cheese crisps over the top.
Total: 15 minutes
Nutrition (per serving, where published)
172 kcalCalories
6.6 gProtein
34.8 gCarbs
3.8 gFat
5.7 gFibre
0 mgSodium
561 mgPotassium
2 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data