Creamed Fresh Corn
If you don't have a meat pounder, the blade of a serrated knife also works well to remove the remaining corn kernels and milk after slicing.
- Servings: 10
Source: Martha Stewart Living, September 2000
- 8 fresh ears corn, husks and silks removed
- 2 tablespoons unsalted butter
- 8 scallions, sliced on the diagonal 1/8 inch thick
- 1 cup heavy cream
- Coarse salt and freshly ground pepper
- 2 tablespoons chopped fresh tarragon
Using a long, sharp knife, slice the kernels from the ears of corn, and set aside. Holding the cobs over a large bowl, scrape the cobs with the spikes of a meat pounder or the back of a heavy chef's knife to remove remaining bits of kernels and corn milk; set aside.
In a large skillet, melt butter over medium heat. Add scallions, and cook until just softened, about 1 minute. Add the corn kernels, scrapings, and cream, and cook, stirring occasionally until cream has thickened, about 6 minutes. Season with salt and pepper. Stir in tarragon, and serve.