Creamed Corn

Creamed corn is basically a soup or sauce made by melting butter, adding flour, milk, canned corn and optionally some spices. It is a common part of American cuisine. Creamed corn is actually partially pureed. Usually milk is used to make this delicious corn but here we are substituting cream for milk and also using sugar. Creamed corn is easy to make and quiet a treat when the corn is fresh.

Ingredients:

1/2 large onion, finely chopped

2 Tbsp butter

8 ears corn, husks and silk removed

1 teaspoon sugar

1/8 teaspoon nutmeg

1/2 cup heavy cream

Coarse salt and freshly ground pepper

Method:

 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.

While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.

Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.

Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.