Creamed Fresh Corn

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 -6 ears fresh corn
• 1 1/2 cups heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons finely chopped flat leaf parsley
• 1 tablespoon fresh sage, finely chopped
• salt & freshly ground black pepper

Recipe

• 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 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). 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.
• 3 stir in the butter, parsley and sage. season with salt and pepper, to taste.
• 4 note: you may make this up to 3 hours ahead. set aside at room temperature, partially covered. rewarm over moderate heat until hot.