Thursday, March 24, 2011

Fresh Creamed Corn

6 ears corn
2 cup whipping cream
2 to 4 T unsalted butter
coarse salt
freshly ground black pepper

Preparing the creamed corn:
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 the 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.

Serves 6


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