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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret. Ingredients:
12 ears corn, shucked |
2 cups water |
2 tablespoons unsalted butter |
1 cup heavy cream |
2 teaspoons all-purpose flour |
2 tablespoons chopped fresh chives |
Directions:
1. Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
2. Meanwhile, scrape cobs in a small saucepan to extract milk. Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.
3. Cooks' note: Creamed corn, without chives, can be made 1 day ahead and chilled (covered once cool). Reheat gently and stir in chives.
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