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Corn- Creamed Fresh Corn

Source of Recipe

From Food and Wine Annual 1993 Collection


List of Ingredients

4 to 6 large ears of fresh corn
1 1/2 cups heavy cream
3 tablespoons unsalted butter
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh sage
Salt and freshly ground pepper




Recipe

1. Using a thin sharp knife, slice the corn kernels from each cob into a large measuring cup scraping the cobs with the knife to extract any juices, until you have 3 cups.
2. In a large heavy saucepan, bring the cream to a boil over moderatly high heat (it tends to foam up and boil over, so be ready to stir it down). Add the corn kernels 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.
3. Stir in the butter, parsley and sage. Season with salt and pepper to taste. (This recipe can be made up to 3 hours ahead. Set aside at room temperature, partially covered. Rewarm over moderate heat until hot.)