Fresh Creamed Corn

🧂 Ingredients

• 9 ears sweet corn, husked (approx. 5 cups kernels), divided ((if not in season, use frozen corn))
• 1 cup half and half, divided
• 4 tbsps butter
• 2 cups heavy cream
• 1/2 tsp cayenne pepper
• salt to taste

👨‍🍳 Instructions

1. 1

   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.

2. 2

   Puree two cups corn in a food processor or blender with 1/2 a cup of half and half.

3. 3

   Melt butter in a nonstick sauté pan (no smaller than 12") over medium high heat.

4. 4

   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.