6 people
SIDE
Ina Garten Modern Comfort (p. 161)
Corn on the cob - 10
Scallions - 12
Unsalted butter - 3⁄4 stick
Half-and-half - 2⁄3 cup
Extra-sharp white Cheddar cheese - 5 oz
Parmesan cheese - 1 oz
Corn - cut off the kernels to yield 6 cups
Scallions - thinly slice white and green parts
Cheddar cheese - grate to yield 2 cups
Parmesan cheese - grate to yield 2 tbl
In a large saute pan or medium Dutch oven, melt the butter over medium heat. Add the scallions and cook for 2 minutes, stirring occasionally. Add the corn kernels, 1 1⁄2 tsp salt, 3⁄4 tsp pepper and cook over medium-high heat, stirring occasionally, for 4 to 6 minutes (depending on the tenderness of the corn) until the corn is just cooked through.
Transfer 2 cups of the mixture to a food process or blender. Add the half-and-half and process until coarsely pureed. Pour the mixture back into the corn pan and bring to a simmer cooking for 3 minutes, stirring occasionally, until thickened. Off the heat, stir in the Cheddar and Parmesan, sprinkle with salt and serve hot.