Creamed Fresh Corn

1. 1

   Using a thin, sharp knife, slice the corn kernals from each cob into a large measuring cup, scraping the cobs with a knife to extract any juices, until you hve 3 cups.

2. 2

   In a large heavy saucepan,bring the cream to a boil over moderately high heat( it tends to foam up and boil over, so be ready to stir it down).

3. 3

   Add the corn kernals and return to a boil, then reduce the heat to moderately low, and boil gently, stirring until the cream is thick and coats the corn, about 15 minutes.

4. 4

   Stir in the butter, parsley and sage.

5. 5

   Season with salt and pepper, to taste.

6. 6

   Note: You may make this up to 3 hours ahead.

7. 7

   Set aside at room temperature, partially covered.

8. 8

   Rewarm over moderate heat until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.