Creamed Corn

1. 1

   Using a thin knife and working in a bowl, cut the kernels from the cobs.

2. 2

   Working over another bowl, scrape the cobs with the back of a knife to release the corn milk.

3. 3

   In a blender or food processor, puree half of the corn kernels with the corn milk.

4. 4

   Melt the butter in large deep skillet.

5. 5

   Add the onion and cook over moderate heat, stirring, until translucent, 4 to 5 minutes.

6. 6

   Add the whole corn kernels and cook, stirring, until crisp-tender, about 10 minutes.

7. 7

   Add the corn puree and cook until slightly thickened, 8 to 10 minutes.

8. 8

   Reduce the heat to low, add the cream and salt and cook until heated through.

9. 9

   Serve warm.

No additional tips available.