Ingredients

• 8 ears of corn, shucked
• 4 sprigs tarragon plus chopped leaves for serving
• 1 cup heavy cream
• Kosher salt, freshly ground pepper
• 1/2 cup grated Parmesan

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Instructions

1. Cut corn kernels from cobs and set aside. Using the back of a knife and working over a large dish, scrape each cob to extract as much milk as possible. Bring corn milk, cobs, tarragon sprigs, cream, and 4 cups water to a boil in a large saucepan. Remove from heat and let sit 10 minutes.
2. Strain cream mixture into another large saucepan; discard solids. Bring to a boil, reduce heat, and simmer until reduced by half, 20-25 minutes. Add reserved corn kernels and simmer until soft, 5-10 minutes; season with salt and pepper.
3. Transfer 1/3 of corn mixture to a blender; add Parmesan and purée until smooth. Stir purée back into corn mixture.
4. Serve creamed corn sprinkled with chopped tarragon.