Take advantage of sweet summer corn with this classic American side dish.
Photography: AMY NEUNSINGER
Everyday Food, July/August 2006
- Prep Time 20 minutes
- Total Time 35 minutes
- Serves 4
- 8 ears corn, husks and silk removed
- 1 tablespoon butter
- 1 small onion, finely chopped (1/2 cup)
- 1/2 cup heavy cream
- 1 teaspoon sugar
- Coarse salt and ground pepper
- Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
- Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
- In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.
- Add cream and sugar; simmer, uncovered, until cream has thickened, 4 to 6 minutes. Season with salt and pepper. Serve.
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