Creamless Cream Corn

1. 1

   Shuck half the corn and remove the kernels from the husks.

2. 2

   Place the corn in a blender and discard the cobs and husks.

3. 3

   Puree the corn with 1/3 cup water.

4. 4

   Press the puree through a fine sieve and reserve.

5. 5

   Shuck the remaining corn, cut the kernels from the cobs, and reserve.

6. 6

   Melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat.

7. 7

   Add the onion, salt, and pepper and cook until the onion begins to soften, about 10 minutes.

8. 8

   Add the reserved corn, salt, and 1/2 cup of water.

9. 9

   Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.

10. 10

    Meanwhile, transfer the strained corn puree into a double boiler set over barely simmering water.

11. 11

    Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 3 minutes.

12. 12

    Season the puree with salt and pepper.

13. 13

    Remove the corn and onion mixture from the heat and stir in the corn cream.

14. 14

    Add the tarragon and adjust the seasoning if necessary with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.