CREAMED CORN
4 servings
Cut and then scrape the creamy pulp, above, from the cobs of:
- 5 ears corn (about 2½ cups)
Melt in a medium nonstick skillet over low heat:
- 1 tablespoon butter
If desired, add and cook, stirring, until softened, 3 to 4 minutes:
- (¼ cup thinly sliced green onions or chopped shallots)
Add the creamy corn pulp along with:
- ¼ cup heavy cream
Cook over low heat, stirring once or twice, until thickened, about 2 minutes. You may stir in:
- (¼ cup grated Parmesan or crumbled feta cheese)
Season to taste with:
- Salt and black or cayenne pepper