Creamed Corn with Basil

1. 1

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

2. 2

   Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure.

3. 3

   (You should have at least 3/4 cup of corn pulp.

4. 4

   If not, add 2 tablespoons creme fraiche.)

5. 5

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

6. 6

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

7. 7

   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.

8. 8

   Stir in basil to taste.

No additional tips available.