Description
A gourmet side dish featuring sweet corn in a velvety Parmesan lime roux sauce topped with smoky blistered shishito peppers.
Ingredients
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4 ears fresh sweet corn
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12 whole shishito peppers
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1.5 tbsp unsalted butter
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1 tbsp all-purpose flour
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1/2 cup half-and-half
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1/4 cup fresh lime juice
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1/3 cup grated Parmesan cheese
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1/4 tsp sea salt
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1/4 tsp black pepper
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1 dash sweet paprika
Instructions
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Boil fresh corn for 5 to 7 minutes until tender cool slightly and slice kernels off cobs.
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Melt 1 tablespoon butter in a saucepan whisk in flour and cook for 1 minute.
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Slowly whisk in half-and-half simmering gently until slightly thickened.
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Stir in Parmesan cheese fresh lime juice salt and black pepper over low heat until smooth.
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Fold sweet corn kernels into the creamy sauce and keep warm.
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Sear shishito peppers in remaining butter with a dash of paprika for 5 minutes until blistered and charred.
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Spoon creamy corn into a serving bowl top with blistered shishito peppers and serve hot in New York.
Notes
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Whisk lime juice into the thickened sauce over low heat to prevent curdling.
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Use freshly grated Parmesan cheese for the smoothest texture.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 20 mins.
- Category: Side Dish.
- Method: Boiling, Whisking, and Pan Searing.
- Cuisine: Traditional American Fusion.
Nutrition
- Serving Size: ~ 3/4 cup corn with peppers
- Calories: ~ 160 kcal
- Sugar: ~ 5 g
- Sodium: ~ 240 mg
- Fat: ~ 8 g
- Saturated Fat: ~ 5 g
- Unsaturated Fat: ~ 3 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 20 g
- Fiber: ~ 3 g
- Protein: ~ 5 g
- Cholesterol: ~ 20 mg
Keywords: Creamy Parmesan Lime Corn with Shishito Peppers, Creamed Corn with Shishito Peppers, Parmesan Lime Corn, Blistered Shishito Corn, Gourmet Creamed Corn, Summer Corn Side Dish, Side Dish, New York Recipe.