I found this recipe in the Milwaukee Journal a couple years ago as an easy accompaniment for seared Scallops. I found it so good, this side is not just for scallops anymore.
This is a relatively quick easy way to dress up frozen corn as a rich side dish that pairs well with almost any meat dish. The subtle licorice-y taste of the fresh tarragon is a delightful offset to the sweetness of the cream and mascarpone.
TERRAGON CREAMED CORN
1 Tbsp butter
1 Medium red bell pepper, diced (approximately ¾ Cup to 1 Cup)
3 Cups frozen sweet corn, thawed
½ Cup heavy whipping cream
¼ Tsp salt
2 Tbsp mascarpone cheese
2 Tbsp chopped fresh tarragon
Melt the butter in a skillet set over medium high heat. Add the diced bell pepper and sauté 5 minutes until just softened. Add corn and sauté 3 minutes more.
Add the cream and simmer 6 to 8 minutes, stirring occasionally, until the cream has reduced by about half. Add salt, mascarpone and tarragon and stir to just melt the mascarpone and incorporate the seasonings.
Remove from heat and serve.
Makes 4 servings