Cacio e Pepe Creamed Corn

5 from 4 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: 30 Minutes, Side Dish

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Small blender
Large skillet

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

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.
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.

Notes

*FREEZE/REHEAT: This recipe will last up to 4 days refrigerated, however you can also freeze leftovers. For best results, wait until the creamed corn cools to room temperature before transferring it to an airtight Tupperware container. (Alternatively, you can use a freezer-safe ziptop gallon bag.) Place in the freezer and freeze up to 30 days.

To thaw, transfer creamed corn to the refrigerator and let thaw overnight. Once no longer frozen, transfer creamed corn to a skillet and heat over medium until warmed through.

Nutrition