Picture this: plump kernels of freshly picked corn bathed in a buttery, salty-sweet cream, touched with a hint of nutty parmesan, crowned with lots of spicy, black pepper. Freshly ground, of course, leaving behind a prickly, nose-twitching exhaust. Achoo.
Yes, it’s really that simple and yes, you need this.
No, I don’t understand how that stuff in a can can be called creamed corn when this is called creamed corn and this makes your heart weep while the stuff in a can makes your stomach churn.
Creamed. Corn. Creamy Corn. Dreamy Corn. I dream of creamed corn. And you will, too.
1 tablespoon butter
1/4 cup onion, minced
5 ears fresh corn, husked and silks removed
3 tablespoons water
1/2 teaspoon salt
3/4 cup heavy cream
1/2 cup parmesan cheese, finely shredded
Stand a corn cob up in a large, deep bowl. Using a chef’s knife, cut the kernels from the cob. Use a spoon to scrape the cut cobs, pressing out the milk and pulp. Set aside.
In a large saucepan over medium-high heat, saute the onions in the butter until golden and soft. Add the corn and water. Bring the water to a boil. Reduce the heat to medium and add the heavy cream and salt. Cook 5-10 minutes, until the mixture has thickened and reduced a bit. Sprinkle in the parmesan cheese and stir until blended. Season with pepper and serve.
Serves 3-5Pin It