Cacio e Pepe Creamed Corn

By Jamie Vespa

Cacio e Pepe Creamed Corn is a summer-fresh spin on the classic Roman pasta dish. This 30 minute creamed corn recipe is the perfect summer side dish.

Ingredients

• 2 Tbsp. unsalted butter
• 1/2 cup minced yellow onion
• 2 garlic cloves, minced
• 4 cups fresh corn kernels (sub canned or frozen/thawed)
• 2/3 cup vegetable broth
• 4 Tbsp. heavy cream, divided (sub canned full-fat coconut milk)
• 1 1/2 tsp. freshly cracked black pepper
• 1/2 tsp. kosher salt
• 1/2 cup grated Pecorino Romano cheese
• Fresh basil for garnish, optional

Instructions

1. 1

   Melt butter in a large skillet over medium-high; add minced onion, and cook until softened, about 5 minutes. Stir in garlic and fresh corn kernels; cook 3 minutes, until garlic is aromatic.

2. 2

   Add vegetable broth, cover, and cook 10 minutes. Transfer half of corn mixture to a blender and add 2 Tbsp. heavy cream. Blend on high until smooth, and transfer pureed corn mixture back to skillet. Stir in remaining 2 Tbsp. heavy cream, black pepper, salt, and cheese. Let simmer 5 minutes, until thickened. Garnish with fresh basil, if desired.