I love tomatoes, but there is nothing like fresh, sweet summer corn. I also feel like it is more of a limited commodity; your tomato plant will keep on keeping on (really dated myself there,) but corn is finite and precious, so if you have had your fill of it straight off the cob or are just looking for something new, I highly recommend this recipe. It is simple with very few ingredients and not heavy at all. In fact, when I made it last week, I used skim milk and thought it was heavenly. The recipe says that you can use frozen corn, but why should you when ’tis the season.
- 6 ears fresh corn
- 2 tablespoons butter
- Sliver of garlic
- Sea salt
- ¾ cup milk
- ¼ cup heavy cream
- Fresh sage leaves or chopped parsley, for garnish
- Scrape corn kernels from cobs, running knife edge along cobs to squeeze out juices. (If the corn is not very fresh, then blanch in boiling water for 2 to 3 minutes before scraping kernels from cobs.)
- Place a medium saucepan over medium heat. Drop in butter and melt until foamy. Add corn, garlic and juices. Season with salt and cook until kernels become tender. Pour in milk and simmer until milk is almost gone. Pour in cream and simmer for 5 minutes. Taste and adjust seasoning. Serve.
This is a sweetly comforting dish, and it’s remarkably simple to make. Fresh corn is best for this, but frozen corn would work as well. If using the latter, add a bit of water when cooking before you add the milk.