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


  1. 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.

  2. 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.


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