Creamed Corn

READY IN: 20mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan.
  • Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes.
  • Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.
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