Creamed Corn

From Yankee Magazine — September 2010

Vegetables Recipes

Preparation Time: 30 minutes

Start to Finish Time: 45 minutes

Yield: 6 servings

Caution … this dish is ridiculously rich and delicious. And easy. And did we mention it freezes well?

• 6 ears fresh corn
• 1 small yellow onion, finely diced (about 1 cup)
• 1 garlic clove, minced
• 1/3 cup vegetable oil
• 2 teaspoons kosher or sea salt
• 2 cups heavy cream
• 1/4 pound (1 stick) unsalted butter

Shuck corn. Slice kernels off cob into a bowl. Holding cob over the same bowl, use the back of a knife to scrape down cob, releasing pulpy corn bits and milky juices.

In a medium-size saucepan over medium heat, sweat

onion and garlic in oil until translucent, about 5 minutes. Add corn, season with salt, and stir well. Cook about 2 minutes longer. Add cream and cook until most of cream is reduced and mixture thickens, Stir in butter. Transfer about half of corn mixture into a food processor or blender and purée. Return purée to pan and stir well. Serve warm.

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