This old-fashioned gem is simple to make and far superior in taste and texture to anything packaged. The corn is scraped from the cob, producing lots of sweet milk. To make the dish even more luxuriant, the kernels are cooked with heavy cream. Enjoy with roast chicken or grilled steaks, and thick tomato slices.
4 large ears sweet corn, husks and silks removed
1 cup heavy or whipping cream
Celtic Grey French sea salt, fine grain
Freshly ground black pepper
2 tablespoons chopped fresh herbs of choice, such as basil, parsley, tarragon, sage, or chives
Using a sharp knife, make slits down each row of kernels, slicing through the center of each kernel. Using the back of a knife, scrape the corn into a bowl to remove all the kernels and milk. You should end up with 2 to 3 cups corn and milk. Transfer to a medium saucepan and add the cream. Bring to a boil over medium-high heat, reduce the heat to medium and cook until thick and creamy, 20 to 30 minutes. Season with sea salt and pepper as needed, and stir in the fresh herbs. Serve in small bowls.
Variations
- Add an equal amount of diced or shredded yellow summer squash, sautéed in butter and seasoned with sea salt and pepper.
- To turn this dish into a sauce, add minced garlic and parsley to the finished corn. Spoon it over marinated and grilled boneless chicken breasts.
Recipe and Photograph Copyright Deirdre Davis 2017
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