Mazorca Desgranada (Gluten-Free)

Ingredients

• 4 cups Corn kernels, fresh or frozen
• 2 tablespoons Butter
• 1/2 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1/2 cup Heavy cream
• 1 cup Queso Blanco or Mozzarella, shredded
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1If you are using fresh corn, carefully cut the 4 cups of corn kernels off the cob. If you are using frozen corn, make sure it is thawed.
2. 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of butter and let it melt completely.
3. 3Add the 1/2 cup of onion, finely chopped, and the 2 cloves of garlic, minced, to the skillet. Cook, stirring often, until the onion is soft and translucent, about 5 minutes. You should smell the garlic becoming fragrant.
4. 4Add the 4 cups of corn kernels to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the corn is heated through and slightly tender.
5. 5Pour the 1/2 cup of heavy cream into the skillet. Stir everything together and bring the mixture to a gentle simmer. Let it bubble lightly for 1 minute.
6. 6Reduce the heat to low. Add the 1 cup of shredded Queso Blanco or Mozzarella cheese to the skillet. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
7. 7Season the mixture with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine.
8. 8Serve the Mazorca Desgranada hot immediately.

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