Classic creamed corn with fresh yellow corn cut straight from the cob, onion, butter, and cream.
- 1/2 large onion, finely chopped
- 2 Tbsp butter
- 8 ears corn, husks and silk removed
- 1 teaspoon sugar
- 1/8 teaspoon nutmeg
- 1/2 cup heavy cream
- Coarse salt and freshly ground pepper
1 In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
2 While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.
3 Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
4 Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.