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Velvet Creamed Corn


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Member since 2006

Serves 4-6 | Prep Time | Cook Time 15

Ingredients

4 ears of sweet corn, husked
1/2 cup heavy cream
2 green onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper


Bring a large pot of water to a boil over high heat. Add the corn; reduce the heat to medium and cook for 5 minutes. Immediately remove the cobs from the water with tongs. Trim the stem end of each ear, then place cut-end down on a board. Using a sharp knife, cut carefully down the cob to remove all of the kernels. Repeat with remaining ears. Each ear should yield about 1/2 cup of kernels.


In a small heavy saucepan, bring the cream to a boil over medium-low heat. Simmer gently until thickened and reduced slightly, about 6 minutes. Meanwhile, in a food processor, puree half of the corn kernels.


Add the corn puree, the whole kernels, green onions, salt and pepper to the cream. Cook until heated through.


Pairs Well With


Notes

A dash of local for every season
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