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Ingredients
| sweet yellow corn: 6 ears |
| heavy whipping cream (fluid): 1 1/2 cups |
| unsalted butter: 3 Tbl |
| Italian parsley: 2 Tbl (finely chopped) |
| fresh sage (chopped): 1 Tbl (finely chopped) |
| salt |
| black pepper (freshly ground) |
Creamed Fresh Corn
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
40 min -
Servings
5 serving(s)
Tags
- 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.