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    • Crispy fritters of tender sweet corn in a tempura batter.
      Corn Tempura (Tōmorokoshi No Gansekiage)
    • Slippery somen noodles in a creamy broth topped with spicy chicken.
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    • Soy sauce butter shiitakes and snap peas.
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    • Succulent shrimp with basil and black pepper.
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    • A plate of corn fritters.
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    • Juicy chicken chashu slices ready for a bowl of ramen.
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    • A mound of roasted fava beans with garlic and balsamic vinegar.
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    • A glossy mound of sautéed menma, the classic ramen topping, finished with a vibrant sprig of kinome.
      Menma (Ramen Bamboo Shoots)
    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
    • A hearty bowl of Mapo Zucchini glistens with spicy, umami-rich sauce, the tender squash and pork topped with a fragrant sprinkle of Sichuan pepper.
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    • Spicy kimchi and poached chicken in a salad.
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    Home » Course » Side Dishes

    Cheesy Creamed Corn

    September 14, 2022 by Marc Matsumoto Leave a Comment

    Cheesy Creamed Corn from above.

    Canned creamed corn was one of my favorite foods as a kid, and although I still use it from time to time as an ingredient, it's a little too sweet for my grownup taste buds.

    Rich and creamy with the umami of two kinds of cheese, I developed this decadent creamed corn as a side that wouldn't feel out of place at a Michelin-starred restaurant topped with shaved white truffles. But, despite my best efforts to make it "adult," my daughter ended up enjoying it as much as the grownups.

    The best part is that it doesn't require a heroic effort to make... In fact, it doesn't require much effort at all. Adding starch to the milk thickens the sauce and stabilizes the cheese's proteins, so they don't clump up and separate from the fat. The result is a satiny smooth cheese sauce that comes together in minutes. Of course, the same principle works with pasta, so if you're looking for a quick way to make mac & cheese, give this a try.

    By the way, I used Robiola Bosina, but any soft creamy cheese such as Brie or Camembert will work, and you can make it even fancier by adding additional hard cheeses that will melt.

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    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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    • Crispy fritters of tender sweet corn in a tempura batter.
      Corn Tempura (Tōmorokoshi No Gansekiage)
    • A plate of corn fritters.
      Cheesy Corn Fritters
    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
      Sake Steamed Clams (Hamaguri No Sakamushi)
    • Spicy mentaiko and creamy butter adorn these steamed potatoes.
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    • Tenderloin slices with mushroom wine cream sauce.
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