Serves8
- Active time:30 min
- Start to finish:45 min
June 2008
This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.
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12
ears corn, shucked
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2
cups
water
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2
Tbsp unsalted butter
-
1
cup
heavy cream
-
2
teaspoon
all-purpose flour
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2
Tbsp chopped fresh chives
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Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
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Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.
Cooks’ note: Creamed corn, without chives, can be made 1 day ahead and chilled (covered once cool). Reheat gently and stir in chives.
