Ingredients
3 tablespoons unsalted butter
1 1/2 cups chopped scallions (about 6 large)
12 ears corn, kernels cut from cobs
2/3 cup heavy cream
2 teaspoons cornstarch
1 large garlic clove
6 oz queso fresco or mild feta, crumbled (1 1/3 cups)
1 cup cilantro sprigs
Preparation
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 tsp each of salt and pepper and cook, stirring occasionally, 5 minutes.
Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
