Creamed Corn

1. 1

   Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan.

2. 2

   Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes.

3. 3

   Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.

No additional tips available.