A delightful twist on a classic cheesy corn dish, enhanced with cream and herbs for a richer flavor.
Heat the butter in a medium skillet over medium heat until melted.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the sweet corn to the skillet and stir to coat it evenly with the butter.
If using frozen corn, thaw it beforehand for even cooking.
Season the corn with salt and black pepper, stirring to combine.
Taste and adjust the seasoning as needed.
Pour in the heavy cream and cook, stirring occasionally, until the mixture is heated through.
Do not let the cream boil to prevent curdling.
Sprinkle the shredded cheddar cheese over the corn and stir until melted and creamy.
Use freshly shredded cheese for better melting.
Garnish with fresh parsley before serving.
Chop the parsley finely for a more even distribution.
Serve the dish warm and enjoy its creamy, cheesy goodness.
Pair with a crisp salad or grilled protein for a complete meal.
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