Creamed Corn
Summer time or winter time is a good time for creamed corn. When I was craving this dish, the market did not have a good selection of corn so I used half fresh corn and half canned corn, it still worked out very well.
This is from Ezra Pound Cake: http://www.ezrapoundcake.com/archives/4520
- 8 ears fresh corn
- 6 tablespoons unsalted butter
- 1 cup plus 2 tablespoons heavy cream (or half-and-half, whole milk or skim milk)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon sugar (when corn is out of season)
1. Cut the corn from the cobs with a sharp knife, and scrape the cobs with the edge of a spoon to extract as much leftover kernel and “milk” as possible.
2. In a 12-inch skillet, melt the butter over medium-high heat until it’s frothy. Add corn and stir constantly for 1 minute.
3. Pour in the cream. Season with salt and pepper.
4. Reduce the heat to low and simmer, stirring until the liquid has thickened, about 12 minutes. Turn off the heat, cover, and let steam for 2 minutes. Serve immediately.
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