CREAMED CORN w/BASIL & CREME FRAICHE

By BobD

Ingredients

• 6-8 SERVINGS
• 8 large ears corn, husked
• 2 to 4 tablespoon creme fraiche or heavy cream
• 1 large shallot, finely chopped (1/4 cup)
• 2 tablespoons unsalted butter
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 to 3 tablespoon thinly sliced fresh basil

Preparation

Step 1

Working in a large bowl, cut kernels from cobs with a sharp knife and set aside.

Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons creme fraiche.)

Transfer pulp to a blender and puree with 2 tablespoons creme fraiche until smooth.

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.

Stir in kernels, then add corn puree water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes.

Stir in basil to taste.