Velvet Creamed Corn
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.