Cheesy Creamed Corn with Cilantro
['3 tablespoons unsalted butter', '1 1/2 cups chopped scallions (about 6 large)', '12 ears corn, kernels cut from cobs', '2/3 cup heavy cream', '2 teaspoons cornstarch', '1 large garlic clove', '6 ounces queso fresco or mild feta, crumbled (1 1/3 cups)', '1 cup cilantro sprigs']
Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
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