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Creamed Fresh Summer Corn

Source of Recipe

From "The Yellow Farmhouse Cookbook" by Christopher Kimball


Recipe Introduction

"The key to this recipe is milking the kernels. If you simply trim off the kernels whole, none of the corn milk (the liquid inside the kernels) will be liberated. The easiest method is to use a 'corn stripper,' which both removes kernels and milks them at the same time. If you don't have one, use a large bowl and a sharp knife. Slice off the tops of the kernels over the bowl, also catching the milk. Then scrape down the cob with either a large spoon or the back of a large chef's knife. This will get more of the milk and the kernels. Don't bother making this recipe with old, store-bought corn. It has to be fresh, juicy, and delicate."

List of Ingredients

• 12 ears fresh-picked corn, husked and sliced
• 4 Tbsp (½ stick) unsalted butter
• ½ cup heavy cream
• ¾ tsp salt
• Large pinch cayenne pepper or freshly ground black pepper to taste


Recipe

Milk the corn (see above), and cut off the kernels, capturing both in a large bowl.

Melt the butter in a cast iron skillet. Add the corn, all of its liquid, and the cream. Cook over medium heat, stirring occasionally, until mixture thickens and bubbles and the corn no longer tastes raw, about 8 minutes.

Add salt and a pinch of cayenne or plenty of freshly ground black pepper to taste. Serve.

Serves 6 to 8 as a side dish


• Onion and Bacon Variation:

If the corn is very fresh and very sweet, don't bother with this variation. If, however, the corn is store-bought and needs some help, this version adds flavor.

Cook 4 pieces of thick-cut smoked bacon in an iron skillet until crisp. Remove to paper towels and pour off all but 1 tablespoon of bacon grease. Add only 3 tablespoons of butter to pan plus ½ cup of chopped onion. Sauté for 5 minutes over medium-low heat. Add corn and cream and proceed with above recipe but crumble reserved bacon and stir it into corn mixture just before serving.