Alfredo Majs

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1. 1
   Melt 2 Tbsp. unsalted butter, cut into pieces, in a medium high-sided skillet over medium heat. Add ½ tsp. freshly ground pepper and cook, swirling pan, until fragrant, about 45 seconds. Add 2 cups fresh corn kernels (from about 2 large ears) and cook, tossing often, until tender, about 2 minutes.
2. 2
   Mix 2 tsp. cornstarch and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into ½ 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, finely grated (about 1 cup), and stir vigorously until mixture is creamy and melted. Taste creamed corn and season with more salt if needed.
3. 3
   Spoon creamed corn into a shallow bowl. Top with more Parmesan; coarsely crush a handful of store-bought Parmesan cheese crisps over.