AuthorAdapted by Lisa Fain from the Houston Chronicle
8ears of corn, shucked or 6 cups frozen corn
2 1/2cupshalf and half
1stick unsalted butter
1jalapeño, seeded and diced
1tablespoongranulated sugar, can use more or less, depending on corn sweetness
1/4cupcrumbled Cotija cheese or grated Parmesan cheese
If using fresh corn, with a knife remove the kernels from the cob. Place the cobs in a medium pot and pour in the half and half. Turn the heat on low and let the cobs and half and half cook for 15 minutes. Before removing the cobs and discarding, scrape the sides to release any more milky corn essence. If using frozen corn, skip this step, and simply add the half and half to a blender.
Meanwhile, add the butter to a large skillet and turn the heat on low. Once the butter has melted, add the corn kernels, fresh or frozen, the jalapeño, and the garlic. Stirring occasionally, cook the corn for 15 minutes. Add salt to taste.
Remove the kernels from the heat, and place 3/4 of a cup of the kernels in the blender with the half and half. Blend until smooth.
Add the remaining corn kernels, corn puree, sugar, and cayenne either to a large cast-iron skillet or a medium pot. Turn the heat on low, and while stirring occasionally, cook until it’s reduced and thickened, about 20 minutes. Taste and adjust seasonings if needed.
Turn on the broiler and place a rack six inches away from the heating element. If using a cast-iron skillet, sprinkle the Cotija cheese evenly over the creamed corn, place the skillet in the oven, and broil until lightly browned on top, about 1 to 2 minutes.
If instead you’re using a medium pot to cook the creamed corn, lightly grease a 9-inch casserole dish. Pour in the creamed corn, sprinkle the Cotija cheese evenly over the creamed corn, and broil until lightly browned on top, about 1 to 2 minutes.