Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 cups chopped scallions (about 6 large)
• 12 ears corn, kernels cut from cobs
• 2/3 cup heavy cream
• 2 teaspoons cornstarch
• 1 large garlic clove
• 6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)
• 1 cup cilantro sprigs

Instructions

1. Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
2. Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
3. Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.