Buttermilk Cream Corn

Fresh corn is a total must when making creamed corn because underneath the kernels is where the liquid gold is. It’s that “corn milk” that gives this side dish a natural and subtle sweetness, and you just cannot get it from using thawed frozen corn or canned corn. It takes a few minutes to prep the corn, and beware: you might even graffiti your walls with some of the milk when you scrape the cobs. But don’t let that deter you, because this dish is honestly stand-in-the-middle-of-the-kitchen-scarfing-down-an-entire-bowl kind of good. The slight tang from the buttermilk, the sweetness from the corn, and the sharp, bright scallions combined with a little heat from the red pepper flakes truly make for a side made in creamed corn heaven.

SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES

INGREDIENTS:

4 to 6 ears corn

2 tablespoons unsalted butter

2 cloves garlic, minced

¾ teaspoon kosher salt

¼ teaspoon coarsely ground black pepper

1½ cups heavy cream

½ cup buttermilk

⅓ cup sliced scallions (dark parts only)

¼ teaspoon red pepper flakes

DIRECTIONS:

• With a sharp knife, cut the kernels off the corncob and place them in a large bowl. With the back of the knife, scrape the corn milk out of the cob and into the bowl with the kernels.
• In a 10-inch skillet, melt the butter over medium heat. Add the garlic and cook for 1 to 2 minutes. Then add the corn kernels and corn milk into the skillet and season with the salt and pepper. Cook over medium heat for 3 to 4 minutes. Reduce the heat to medium-low and add the heavy cream.
• Simmer until the mixture has reduced by half, 12 to 15 minutes. Turn off the heat and stir in the buttermilk. Scoop two ladles (about 1 cup) of the corn mixture into a blender or food processor and puree until smooth. Add the pureed corn back to the pan along with the scallions and red pepper flakes; do not reboil. Stir and serve warm.