Tarragon Creamed Corn

Cut corn kernels from cobs and set aside. Keep the cobs, you’ll use them.

Using the back of a knife, scrape each cob into a large pot to extract as much “corn milk” as possible. Bring “corn milk,” cobs, tarragon sprigs, cream, and the water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.

Strain cream mixture into another large saucepan; discard solids.

Bring to a boil, reduce heat, and simmer until reduced by half, 20–25 minutes. Make sure you reduce it—when you add the corn, more liquid is released. Add reserved corn kernels and simmer until soft, 5–10 minutes; season with salt and pepper.

Transfer ⅓ of corn mixture to a blender; add Parmesan and purée until smooth. Add purée back into corn mixture. Stir until smooth and creamy. Serve creamed corn sprinkled with chopped tarragon.