The upside-down pasta bowl proclaims Bon Appetit. The recipe for the alfredo corn in the photo comes from Bon Appetit magazine. It’s creamed corn circa 2024. Better than the store-bought kind which likely has a chemical additive via natural flavor as an ingredient.

This is my new favorite recipe. Though I used 3 ears of corn the kernels did not fill up 2 cups in the measuring cup. In the future I’ll buy six ears of corn to make the full recipe.

Plus I did not use the Parmesan cheese crisps. I also used David’s Kosher salt not the Morton.

2 Tbsp. unsalted butter cut into pieces

1/2 tsp. freshly ground pepper

2 cups fresh corn kernels (from about 2 large ears)

2 tsp. cornstarch

1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt plus more

2 oz. Parmesan finely grated (about 1 cup) plus more for serving

Store-bought Parmesan cheese crisps (such as Whisps for serving)

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Melt butter in a medium high-sided skillet over medium heat. Add pepper and cook, swirling pan, until fragrant, about 45 seconds. Add corn and cook, tossing often, until tender, about 2 minutes.

Mix cornstarch and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt into 1/2 cup room-temperature water in a small bowl until dissolved. Add to pan; cook, stirring constantly, until liquid thickens and clings to corn, about 2 minutes.

Remove pan from heat. Add 2 oz. Parmesan and stir vigorously until mixture is creamy and melted. Taste creamed corn and season with more salt if needed.

Spoon creamed corn into a shallow bowl. Top with more Parmesan; coarsely crush a handful of cheese crips over.