At farmers' markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Transfer 1/3 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.
Step 4
Serve creamed corn sprinkled with chopped tarragon.
