Cheddar Scallion Creamed Corn

Ingredients

Prep

• 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 — if this feels fussy, good, that's usually where the magic lives.

Instructions

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, like a person who has absolutely never panicked over onions. 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.