Take full advantage of sweet summer corn and make of batch of this delicious Fresh Creamed Corn. This classic American side dish will be a hit at your next barbecue.
Carefully cut kernels from ears of sweet corn. Using the back of a knife, scrape the cob to extract the milk. Divide corn in two and three cup measurements.
Puree two cups corn in a food processor or blender with 1/2 a cup of half and half.
1 cup half and half, divided
Melt butter in a nonstick saute pan (no smaller than 12") over medium high heat.
4 tbsps butter (preferably Kerrygold)
Add remaining corn kernels, pureed corn mixture, cream, remaining half and half, cayenne and salt to taste. Simmer until thickened, stirring often, about twenty minutes.
2 cups heavy cream, 1/2 tsp cayenne pepper, salt to taste
Notes
The dish has thickened enough when there is more visible corn than liquid left in the pan. You will also be able to run a rubber spatula down the middle of the pan and mixture will remain separated momentarily. The amount of time it takes to thick will depend greatly on your stove. Anything smaller than a 12" nonstick pan will also add considerable time to the thickening process.Serving size is approximately 1/2 a cup.Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.