This creamy, cheesey, buttery dish made with corn and parsley is one of our favorite side dishes! It comes together in a flash and seems much more special than a bowl of heated up corn. Perfect for any type of dinner and the leftovers are to die for in a quesadilla!
Heat butter in a large pan over medium heat until melted, then add chopped scallions, stirring occasionally, until softened, about 2 minutes.
Add corn, salt and pepper. Cook, stirring occasionally for about 2-3 minutes.
Whisk together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes.
Transfer 1 cup of corn mixture to a blender with garlic and blend on low (use caution when blending hot liquids). OR if you have an immersion blender, place the immersion blender in the pan and pulse in several places, blending about a third of the corn mixture.
After blending, return corn to skillet, add grated cheddar and 1/2 cup of the Parmesan cheese and cook, stirring, until just heated through.
Transfer corn to a large shallow serving bowl. Sprinkle remaining 1/2 cup of Parmesan cheese and a bit of parsley over top.