by thirschfeld
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thirschfeld's Notes:
Expand6 ears of white sweet corn, Silver Queen is a good choice, husks and silks removed Ask a question about this ingredient
2 teaspoons unsalted butter Ask a question about this ingredient
1/2 cup good quality heavy cream Ask a question about this ingredient
kosher salt and fresh ground white pepper Ask a question about this ingredient
a pinch fresh grated nutmeg Ask a question about this ingredient
Take two ears of the corn and using a paring knife cut the kernels from the cob into a bowl, being careful not to cut to much of the cob.
Ask a question about this stepPlace the kernels into the bowl of a food processor and puree them.
Ask a question about this stepCut the kernels from the remaining four ears of corn. Make sure you use the back of the knife to scrape the cobs to extract the sweet corn milk from the ear.
Ask a question about this stepScrap the pureed corn into a sauce pan and add the butter, whole kernels and cream. Season it with a pinch of salt and white pepper. Turn the heat to medium and gently bring to a boil to thicken the corn. Stir often. Be careful because this scorches easily. If it is to thick add a little more cream.
Ask a question about this stepOnce the corn is hot add the nutmeg, stir and taste for seasoning. Add more salt and pepper if needed. Serve immediately.
Ask a question about this stepLuscious!
Simply perfect!
Hi Tom. Your wife introduced me to this website. She told me to look for you. I found you (and your great recipes) easily. I will make this creamed corn this week. Thanks and talk to you soon.
Fany is the author of My Sweet Mexico and Paletas.
OMG This looks fantastic. There are times when simple is best. And the nutmeg? Perfection.