Prep 20 mins
Cook 10 mins
This is a simple, yet tasty way to make creamed corn. For this recipe fresh corn is used and the milk from the cobs are scraped out. From "Fine Cooking" magazine.
- 5 ears fresh corn
- 1 tablespoon unsalted butter
- 1⁄4 cup shallot, minced
- 1⁄2 cup heavy cream
- kosher salt
- 1⁄8 teaspoon nutmeg, grated
- With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
- Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
- Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
- Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.
Wow, was this corn dish ever good threeovens. I made it exactly as written and wouldn't change a thing. Quick, really easy to make dish that leaves you wanting more. Simply lovely, rich, thick, creamy sauce, full of flavor and excellent textures. Thank you so much for sharing this lovely treat. Made for Best of 2013.
Really good! I made the recipe as written, but with slightly less freshly grated nutmeg. Tagged for Best of 2012.
We loved it . . . so sweet and creamy! Did not have any shallots, so used a little sweet onion, guess I'll just have to make it again! :-D The hardest part is cutting from the cob. Thanks for sharing