Marion Zuchowski's Creamed Corn
Total Time: -5
Yield: 4 to 6 servings
- 6 or more ears of very ripe, juicy corn
- 1/2 cup milk or half-and-half
- 1-1/2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions:Remove the husks and silk from the ears of corn. Holding the corn vertically, slice down one of the long rows of kernels with the point of a small sharp knife, slitting open each kernel right through the middle.
Slice open all kernels in this way, rotating the corn as you cut.
Hold the ear over a large mixing bowl and scrape down the cut rows with the edge of a sturdy kitchen spoon, squeezing out the tender heart and juices from the kernels. Slit and scrape enough ears to get 3 cups of essence.
Put the scraped corn into a saucepan and stir in milk or half-and-half, butter, salt, and pepper. Set over medium heat. Bring corn to a boil, stirring constantly; then lower the heat and cook at a gentle simmer 6 to 10 minutes, stirring often. When the corn is well cooked and thickened to a pleasing consistency, taste to adjust seasonings, then serve.