Ingredients:

  • 4 cups fresh corn kernels (about 6 ears of corn)
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: fresh herbs (e.g., thyme or parsley) for garnish

Instructions:

  1. Husk the corn and remove the kernels from the cobs. Measure out 4 cups of corn kernels.
  2. Place a large skillet over medium heat and add the butter. Allow the butter to melt until it starts to foam but does not brown.
  3. Add the corn kernels to the skillet. Stir and cook for 5-7 minutes until the corn is tender and bright in color.
  4. Pour in the heavy cream. Stir in the sugar, salt, and black pepper. Cook for an additional 3-5 minutes, allowing the mixture to thicken slightly.
  5. Taste the corn mixture and adjust the seasoning if needed (add more salt or pepper). If desired, mix in freshly chopped herbs for added flavor.
  6. Transfer the creamy corn to a serving dish and garnish with herbs. Enjoy warm!