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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
8 large ears corn, husked |
2 to 4 tablespoons crème fraîche or heavy cream |
1 large shallot, finely chopped (1/4 cup) |
2 tablespoons unsalted butter |
1 cup water |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 to 3 tablespoons thinly sliced fresh basil |
Directions:
1. Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crème fraîche.) Transfer pulp to a blender and purée with 2 tablespoons crème fraîche until smooth.
2. Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn purée, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.
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