Ingredients:
- 8 large ears Fresh Sweet Corn (or 800g kernels)
- 2 Tablespoons Unsalted Butter
- 1 small Shallot, finely minced
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 cup Heavy Cream
- A tiny pinch Ground Nutmeg
Instructions:
- Cut the Kernels: Stand the corn cob upright in a large mixing bowl (the bowl keeps the kernels contained). Using a sharp knife, slice straight down, removing all the kernels into the bowl.
- Extract the Milk: Take the now-bare cobs, hold one firmly, and using the back (blunt side) of your knife, scrape firmly down the length of the cob. The starchy, milky liquid that comes off is the secret weapon. Collect this liquid and any residual pulp in the bowl with the kernels.
- Separate: Pour the contents of the bowl through a coarse sieve or colander set over a second bowl. This separates the solid kernels from the starchy liquid (the “corn milk”). Reserve both the solid kernels and the corn milk.
- Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the minced shallot and cook gently until softened and translucent, about 3–4 minutes. Do not brown them.
- Add Corn: Add the reserved solid corn kernels to the skillet. Stir in the sugar, salt, and pepper. Cook for 3–5 minutes, stirring occasionally, until the corn is slightly tender and bright yellow.
- Incorporate Liquids: Pour the reserved corn milk and the heavy cream into the skillet. Stir well to combine.
- Simmer and Thicken: Reduce the heat to low. Allow the mixture to gently simmer, uncovered, for 5–8 minutes. The natural starch from the corn milk will begin to emulsify and thicken the liquid. Stir frequently to prevent sticking.
- Check Consistency: The creamed corn is ready when the liquid reduces to a thick sauce that coats the back of a spoon. It should resemble a slightly looser mashed potato consistency.
- Finish Seasoning: Stir in the pinch of nutmeg. Taste and adjust the seasoning (salt and pepper) if necessary. Serve piping hot.