2 tablespoons unsalted butter or canola oil
1 small shallot, finely diced
1 Fresno chile, finely diced
6 ears corn on the cob, kernels removed (or 4 cups frozen corn, thawed)
Kosher salt and freshly ground black pepper
1 cup heavy cream
¼ cup finely grated Pecorino Romano cheese
2 tablespoons chopped fresh tarragon
1. Melt the butter in a large sauté pan over medium heat or add the oil and heat until it just begins to shimmer. Add the shallot and chile and cook until soft, about 2 minutes. Add the corn and ¼ cup of water and season with salt and pepper and cook until the water has dissolved and the corn begins to lose its raw flavor, about 5 minutes.
2. Add the cream and bring to a simmer over medium low heat and cook until it begins to thicken, about 5 minutes. Add the cheese and more salt and pepper, if needed. Remove from the heat, stir in the tarragon and transfer to a serving bowl. Serve immediately.