My mother used to make a fabulous creamed corn. The only problem was that we all kept nibbling it while it cooked, and when dinner rolled around there was barely any to go around! I’m going to attempt to restrain myself this time while this dish cooks….
13 ears fresh corn, husked
1/4 to 1/2 cup heavy cream
1 TBSP unsalted butter
1/2 tsp salt
1/8 tsp freshly ground black pepper
Minced chives (optional)
Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 Tbsp. water, 1 Tbsp. at a time as needed, during last 15 minutes of cook time.)
Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Adjust seasonings to your taste.
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