Creamed Corn

Ingredients

• 6 ears corn – kernels cut and cobs scraped for corn milk
• 2 tbsp unsalted butter
• 1 tsp granulated sugar
• 0.75 tsp kosher salt
• 0.75 cup heavy cream
• 0.5 cup whole milk
• 0.25 tsp black pepper – freshly ground

Instructions

1. Shuck the corn, remove silks, and cut the kernels into a large bowl. Using the back of the knife, firmly scrape down each cob to collect the milky pulp; add this corn milk to the bowl.
2. Melt the unsalted butter in a large skillet over medium heat.
3. Add the corn kernels and corn milk to the skillet along with the granulated sugar and kosher salt. Cook, stirring frequently, until the corn turns brighter yellow and just begins to soften, 5–7 minutes.
4. Stir in the heavy cream and whole milk. Bring to a gentle simmer, then reduce heat to medium-low and cook, stirring often, until the mixture thickens and the corn is tender, 10–15 minutes. It’s done when the cream lightly coats the back of a spoon and a spatula dragged across the pan leaves a line that slowly fills.
5. Stir in the black pepper. Taste and adjust seasoning with a pinch more salt or sugar if needed. If the creamed corn looks loose, mash some kernels against the side of the pan and simmer 2–3 minutes more to thicken. Remove from heat and let sit 2 minutes before serving.