Velvety Creamed Corn

By Addie

“I still dream about Grandma’s creamed corn. It was summer simplicity at its best. ”

Ingredients

• 4 ears of sweet corn, husked
• 1/2 cup heavy cream
• 2 green onions, thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Bring a large pot of water to a boil over high heat. Add the corn; reduce heat to medium and cook for 5 minutes. Immediately remove the cobs from the water with tongs. Let cool slightly.


Trim the stem end of one ear, then place cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels. Repeat with the remaining ears.


In a small heavy saucepan, bring the cream to a boil over medium-low heat. Simmer gently until thickened and reduced slightly, about 6 minutes. Meanwhile, in a food processor, puree half of the corn kernels.


Add the corn puree, the whole kernels, green onions, salt and pepper to the cream. Cook until heated through.
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Grandma's Secret Tip:

If Grandma didn’t have any green onions on hand, she sent a grandkid to the garden to snip some fresh chives to add to the corn.