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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love corn, as corny as that may sound!!LOL! Really, though, there are so many ways to cook it, broil it, BBQ it, steam it, and boil it. This is a especially good way in which to fix it. Should your corn not be the very freshest, simply add a tsp. or so to the cream. It will gently sweeten it. Source: Food and Wine Ingredients:
4 -6 ears fresh corn |
1 1/2 cups heavy cream |
3 tablespoons unsalted butter |
2 tablespoons finely chopped flat leaf parsley |
1 tablespoon fresh sage, finely chopped |
salt & freshly ground black pepper |
Directions:
1. Using a thin, sharp knife, slice the corn kernals from each cob into a large measuring cup, scraping the cobs with a knife to extract any juices, until you hve 3 cups.
2. In a large heavy saucepan,bring the cream to a boil over moderately high heat( it tends to foam up and boil over, so be ready to stir it down). Add the corn kernals and return to a boil, then reduce the heat to moderately low, and boil gently, stirring until the cream is thick and coats the corn, about 15 minutes.
3. Stir in the butter, parsley and sage. Season with salt and pepper, to taste.
4. Note: You may make this up to 3 hours ahead. Set aside at room temperature, partially covered. Rewarm over moderate heat until hot.
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