NAUGHTY CREAMED CORN….WITH REAL HEAVY CREAM????
My daughter loves creamed corn, and would eat it straight from the can if allowed – so with the abundance of fresh corn this time of year, I thought I would attempt to recreate one of her favorite dishes. However, she has become accustomed to the canned kind and kindly let me know that she preferred the typical, familiar sort, straight from the can.
3 ears fresh corn, husked and cooked
1/4 to 1/2 cup cream
2 tablespoons unsalted butter
salt and pepper
Cut kernels from cobs. Place in a saucepan over low heat, stirring often, until warmed through, about 5 minutes (add water as needed, to prevent corn drying out). Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Season with salt and pepper. Sprinkle with chives.
Recipe adapted from Southern Living, June 2014
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