Creamed Fresh Corn
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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.
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