Creamed Corn With Parmesan

• 2 tablespoons vegetable oil
• 6 cups fresh kernel corn (about 8 ears)
• coarse salt & freshly ground black pepper
• 34 cup heavy cream
• 14 cup chicken stock (homemade or store-bought low-sodium)
• 1 cup parmesan cheese, finely grated

1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes.
2. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7-8 minutes.
3. Season with salt and pepper.
4. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2-3 minutes.
5. Remove pan from heat and stir in Parmesan.
6. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

vegetable oil, fresh kernel corn, salt, heavy cream, chicken, parmesan cheese

Taken from www.food.com/recipe/creamed-corn-with-parmesan-377732 (may not work)