CREAM CORN

Creamed Corn Recipe

• Prep time: ten minutes
• Prepare time: ten minutes
• Yield: Serves 4

• 6 ears corn, shucked (four to five cups)
• two tablespoons unsalted butter
• two tablespoons finely chopped shallots or yellow onions
• 3/8 teaspoon salt
• 1/8 teaspoon ground pepper
• 1 cup half and half
• Chopped fresh parsley, chives, or tarragon (for garnish)

Special equipment:

1 Take away the corn kernels: Set an ear of corn on the cutting board, and dealing in the thick towards the narrow finish, stop 2 rows of kernels. Turn and stop two or three more rows. Continue in this manner until all of the kernels are off all of the cobs.
Alternatively, make use of a corn scraper. Set the cobs on the rimmed baking sheet to help keep the kernels from flying everywhere whenever you take away the kernels.
2 Scrape the cob to produce the creamy milk: Once you have removed the kernels, hold one cob within the pile of corn around the cutting board or baking sheet, and employ the rear of the knife to rub across it, going backwards and forwards, to produce the pulpy corn milk. Repeat with the ears. The starchy liquid from the corn milk adds creaminess towards the kernels.
3 Prepare the corn: Inside a large skillet over medium heat, melt the butter. Add some shallots or onions and prepare, stirring frequently, for three or four minutes, or before the shallots soften but aren't brown. Add some corn, corn milk, salt, pepper, and half and half.
Prepare, stirring frequently, for 5-10 minutes, or before the kernels are tender and also the corn looks creamy and slightly thickened. Whether it appears dry, stir in additional cream or water, 1 tablespoon at any given time. Taste and increase the pepper and salt, if you want.
4 Serve the corn: Transfer to some serving bowl and serve hot, garnished with chopped herbs.