Creamed corn with shallots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. ears fresh corn
2. Tbs. unsalted butter
3. /4 cup minced shallots
4. /2 cup heavy cream
5. Kosher salt
6. /8 tsp. freshly grated nutmeg
7. Freshly ground black pepper
8. Slice the kernels from the corn to yield 3 cups (don’t cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn milk.
9. Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.
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