Creamed Corn

• portionen: 4 servings
• gesamtzeit: 20 min

Zutaten

6 ears corn, shucked

3 Tbsp unsalted butter

Kosher salt

1/4 cup half-and-half or 2 Tbsp each heavy cream and whole milk

Anweisungen

Break each ear of corn in half.

Working with one piece of corn at a time, stand the half ears up on your cutting board (put the broken, flat side on the board) and carefully cut off the kernels. Transfer the kernels to a large bowl.

Scrape the cobs with the blunt edge of your knife to get all the milky bits. Put the corn milk into the bowl with the kernels. Discard the scraped cobs.

In a large saucepan over medium-high heat, melt the butter. Add the corn kernels and a generous pinch of salt. Cook, stirring, until the corn is tender and bright yellow, about 5 minutes depending on the age of the corn.

Transfer half of the corn mixture to a blender, add the half-and-half, and puree until smooth. (Alternatively, use an immersion blender to blend some, but not all, of the corn.)

Transfer the pureed corn to the saucepan, turn the heat to medium, and let everything get nice and hot, about 2 minutes. Season to taste with salt. Serve immediately.

Notizen

From: “Small Victories” by Julia Turshen