Full disclosure, not a fan of creamed corn. My memories of it involve some 85% cream base and 15% whatever is there (corn, spinach, artichokes, etc.) yuck. This recipe definitely changed my mind though. Not only does it break the 17:3 ratio but the cream and corn become perfect vehicles for the tarragon. Like wow - this an amazing way to appreciate the flavor of tarragon.
- 8 ears of corn, shucked
- 4 sprigs tarragon plus chopped leaves for serving
- 1 cup heavy cream
- 1 Kosher salt and freshly ground black pepper
- ½ cup grated Parmesan
Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20–25 minutes. Add reserved corn kernels and simmer until soft, 5–10 minutes; season with salt and pepper.
Transfer ⅓ of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.
Serve creamed corn sprinkled with chopped tarragon.