This corn side dish from the September 2009 issue of Gourmet magazine caught my eye right away. It’s officially called “Cheesy Creamed Corn with Cilantro” but I omitted the cilantro because we had a guest that night who doesn’t like the taste. Cilantro seems to be one of those love-it-or-hate-it herbs, doesn’t it? I mean, it has its own I Hate Cilantro website for Pete’s sake! I’m pretty sure I’ve never come across an “I hate basil” or “I hate cumin” website . . .
While I personally like cilantro just fine, I have to say this recipe was really good even without it. The sweet corn pairs very nicely with the bright, tangy cheese, and the scallions round out the flavor and give it some much-needed color. This is a perfect side dish to pair with a spicier main (the magazine pairs it with Chipotle chicken, which I also made and will post later, it was wonderful!) and to use up all that wonderful corn that’s overflowing this time of year! The heavy rains in the NE have been really good for the corn, so we’re seeing record low prices on corn in NYC: yesterday it was 5 for $1 at Whole Foods! That means you can make this side dish to feed 6-8 people for about $8. And even less if you choose a less-expensive cheese!
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