At this point, I can’t help but taste-test-if I determine it needs more cheese, it gets more cheese. Season with kosher salt and freshly ground black pepper. unsalted butter, a large handful of grated cheddar cheese (½–¾ cup), and about ¼ cup finely shredded Parmesan cheese. cans whole-kernel corn ( not creamed corn), 8 oz. Start by sautéing 1 jalapeño, chopped (take out the seeds if you don’t want the green chile’s heat), and 2 cloves garlic, chopped, in a medium saucepan until they’re fragrant and just starting to soften. Once it hits the table, and that first gooey spoonful hits their plates, everyone’s suddenly very thankful for good friends and even better carbohydrates.
My friends call it the “creamy, cheesy, corn thing,” which fits in nicely with all the usual stars of the Thanksgiving show. And I’ve done my fair share of riffing on my grandma’s stuffing. I’ve made countless iterations of classic green bean casserole-my favorite has haricots verts, wild mushrooms, and a Parmesan béchamel. turkey that ended up being the only thing I could fit in my oven (due to time and space constraints thankfully, my upstairs neighbors let me cook the sides in theirs). Over the years, I’ve squeezed tons of guests into various tiny New York apartments and tried to master heaps of turkey recipes, sides, and pies. But the truth is, I didn’t grow up celebrating the holiday: I was adopted into the Turkey Day fun after moving to the US from Australia in 2000. Thanksgiving is my absolute favorite holiday-the parade on TV, friends and family joining forces in the kitchen, and bottles of wine opened a little too early in the day.
This edition: a corn casserole dubbed “that creamy, cheesy corn thing” by those in the know. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed.
The only thing better than a good recipe? When something’s so easy that you don’t even need one.
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