EASY CREAMED CORN

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SERVES 4 to 6

TOTAL TIME: 20 minutes

Using fresh corn is key to the success of this recipe; do not substitute frozen corn.

8	ears corn, husks and silk removed
2	tablespoons unsalted butter
1	cup heavy cream
	Salt and pepper
	Pinch sugar

1. Using paring knife, cut kernels off cobs into large bowl, then use back of knife to scrape pulp from cob into bowl.

2. Melt butter in large saucepan over medium-high heat. Stir in corn mixture and cook until fragrant, about 1 minute. Stir in cream, ½ teaspoon salt, and sugar and simmer until corn is tender and mixture has thickened, 3 to 5 minutes. Season with salt and pepper to taste and serve.

VARIATIONS

EASY CREAMED CORN WITH TARRAGON

Add 3 tablespoons minced fresh tarragon to saucepan with butter.

EASY CREAMED CORN WITH BACON AND SCALLIONS

Omit butter. Cook 2 slices chopped bacon in pot over medium-high heat until crisp, about 3 minutes; transfer to paper towel–lined plate. Add corn and 2 minced scallions to bacon fat left in pot and cook as directed. Sprinkle with crisp bacon before serving.

EASY CREAMED CORN WITH CHIPOTLE AND CILANTRO

Add 2 teaspoons minced canned chipotle chile in adobo sauce to pot with corn. Stir in 2 tablespoons minced fresh cilantro before serving.