Homemade Cream Corn

As I mentioned at the start of this blog, I would be sharing some swap recipes, where I swap out a not-so-natural staple in our pantry with an all-natural substitute. Tonight I made homemade cream corn to go with my baked lemon pepper tilapia and it was WAY better than the canned cream corn we used to eat. And, we used to love canned cream corn!
 

Creamed Corn with Parmesan
From Martha Stewart

2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
Coarse salt and freshly ground pepper, to taste
3/4 cup heavy cream
1/4 cup homemade or low-sodium store-bought chicken stock
1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)
 
Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
 
Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
 
Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.