Creamed Corn

Name: Creamed Corn
Yield: 4 servings
Ingredients: 1 12 ears corn, shucked; 1 2 cups water; 1 2 tablespoons unsalted butter; 1 1 cup heavy cream; 1 2 teaspoons all-purpose flour; 1 2 tablespoons chopped fresh chives

From the kitchen of Carly

Sweet corn kernels meld with a silky cream sauce built from scraped cob milk, creating a luxurious side that tastes like summer distilled. Fresh chives brighten the richness. This is creamed corn elevated without pretension.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

112 ears corn, shucked
12 cups water
12 tablespoons unsalted butter
11 cup heavy cream
12 teaspoons all-purpose flour
12 tablespoons chopped fresh chives

Instructions

Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.