This is creamed corn for the summer months, turning the sweet and plentiful fresh kernels into a cheesy side in just minutes. Like the namesake pasta, the sauce gets its gloss from the emulsion of cheese and starchy liquid—in this case, a mix of cornstarch and water that mimics the viscosity of pasta cooking liquid. Adding the cheese off the heat is key; otherwise, the sauce may split instead of turning silky. For cacio e pepe vibes, use Pecorino instead of Parmesan and be generous with the black pepper.
Cheese you freshly grated yourself is best, of course, but it’s okay to use pre-grated cheese as long as it’s “fresh” from the deli section or dairy case in the supermarket. Avoid anything that is shelf-stable and sold in a bottle.
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