Creamed Corn

By Foodiewife

by Thomas Keller
The French Laundry, Napa Valley, CA

Here's a good example of Thomas Keller's culinary magic: Simple flavors come together spectacularly in this special dish from The French Laundry in Napa Valley.

Ingredients

• For creamed corn
• 7 large ears corn, kernels cut from cob (about 7 cups)
• 3 tablespoons whipping cream

Preparation

Step 1

Place 4 cups corn kernels in processor.
Puree until liquid is released from corn, about 3 minutes (mixture will still be coarse).

Transfer pureed corn to strainer set over large measuring cup. Press on solids in strainer to extract at least 3/4 cup juice; discard solids.

Transfer corn juice to medium saucepan. Stir over medium heat just until juice begins to thicken, about 45 seconds (do not boil or juice may curdle). Add remaining 3 cups corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes.

Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.