Prep 35 mins
Cook 40 mins
I love corn, as corny as that may sound!!LOL! Really, though, there are so many ways to cook it, broil it, BBQ it, steam it, and boil it. This is a especially good way in which to fix it. Should your corn not be the very freshest, simply add a tsp. or so to the cream. It will gently sweeten it. Source: Food and Wine
- 4 -6 ears fresh corn
- 1 1⁄2 cups heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons finely chopped flat leaf parsley
- 1 tablespoon fresh sage, finely chopped
- salt & freshly ground black pepper
- Using a thin, sharp knife, slice the corn kernals from each cob into a large measuring cup, scraping the cobs with a knife to extract any juices, until you hve 3 cups.
- In a large heavy saucepan,bring the cream to a boil over moderately high heat( it tends to foam up and boil over, so be ready to stir it down). Add the corn kernals and return to a boil, then reduce the heat to moderately low, and boil gently, stirring until the cream is thick and coats the corn, about 15 minutes.
- Stir in the butter, parsley and sage. Season with salt and pepper, to taste.
- Note: You may make this up to 3 hours ahead. Set aside at room temperature, partially covered. Rewarm over moderate heat until hot.