Creamed Corn With Shallots

1. 1

   With a sharp knife, slice the kernels from the cob to yield about 3 cups; you don't need to cut too deeply since you only really want the tender tips of the kernels.

2. 2

   Place the kernels in a medium bowl; working with one cob at a time, stand the cob in the bowl and use the back of your knife to scrape the milk from the cob.

3. 3

   Melt the butter in a skillet over medium high heat and add the shallots, cooking, and stirring, until softened, about 1 minute; add the corn, cream, and about 1/2 teaspoon of salt.

4. 4

   Simmer gently, stirring frequently, until cream has thickened, about 5 minutes; season with nutmeg, salt, and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.