Hog & Hominy's Tarragon Creamed Corn Recipe | Tasting Table
Prep Time:
Cook Time:
20 minutes
Servings:
Ingredients
  • 3 large ears corn--husked, kernels sliced off and cobs reserved
  • 1 cup heavy cream
  • 1 cup water
  • 2 sprigs fresh tarragon plus more to garnish
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • Salt and freshly ground black pepper
Directions
  1. In a large saucepan set over high heat, bring the corn cobs, cream, water and tarragon to a boil. Turn off the heat and set aside for 10 minutes. Use tongs to remove and discard the cobs.
  2. In a medium saucepan, add the corn kernels and strain the cob-infused cream mixture through a fine-mesh sieve over the kernels. Bring to a simmer over medium heat, reduce the heat to medium-low and cook until the corn is tender and plump, about 10 minutes.
  3. Using a blender, purée one-third of the corn mixture with the Parmigiano-Reggiano until smooth, then return the mixture to the saucepan with the corn. Season with salt and pepper and serve warm.