Creamed Corn With Shallots |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a simple, yet tasty way to make creamed corn. For this recipe fresh corn is used and the milk from the cobs are scraped out. From Fine Cooking magazine. Ingredients:
5 ears fresh corn |
1 tablespoon unsalted butter |
1/4 cup shallot, minced |
1/2 cup heavy cream |
kosher salt |
1/8 teaspoon nutmeg, grated |
Directions:
1. With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.
2. Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.
3. Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.
4. Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.
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