Creamed Corn

1. 1

   Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn).

2. 2

   Add the sugar and salt and boil until tender, about 10 to 15 minutes.

3. 3

   Remove corn to a utility platter and let cool.

4. 4

   While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.

5. 5

   While cream is reducing, cut kernels from the cobs and set aside until needed.

6. 6

   Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper.

7. 7

   (Add salt only if needed because the cheese will lend saltiness.)

8. 8

   Fold in corn kernels and transfer to a family style serving dish.

No additional tips available.