- 6
4.4/5
(14 Votes)
Ingredients
- 13 ears fresh corn, husked
- 1/4 to 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon table salt
- 1/8 teaspoon freshly ground black pepper
- Minced chives (optional)
Preparation
Step 1
Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 Tbsp. water, 1 Tbsp. at a time as needed, during last 15 minutes of cook time.) Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Sprinkle with chives, if desired.