Creamed Summer Corn

Who doesn't love sweet, juicy summer corn?  I know we all love eating it right off the cob, but that does get a bit boring after a while.  (Plus, it gets all stuck in your teeth!) Here's a simple and delicious recipe that allows you to enjoy the corn OFF the cob!

I got this recipe from Real Simple magazine.

Creamed Summer Corn

4 c. fresh corn kernels (about 8 ears)

2 tbsp. unsalted butter

1 small onion, chopped

1 c. half-and-half

salt and pepper

Cut the corn kernels off the cobs.  Here's an easy way to do it: Get a large bowl and a smaller bowl with a flat bottom.  Place the small bowl upside down in the bigger bowl, so that the flat bottom is facing up.  Chop of the top of each ear of corn.  One at a time, place the top of the corn on the top of the smaller bowl and cut off the kernels in steady, downward strokes.

Here's what is will look like once you're finished cutting off all the kernels from the cob.  It does require a little bit of elbow grease, but it's well worth it.

In a medium saucepan, melt the butter.  Add the onion and cook until translucent.  Add the corn, half-and-half, 1/2 tsp. salt and 1/4 tsp. pepper.  Simmer until the corn is tender and the half-and-half has thickened slightly.  This should take about 8 to 10 minutes.

By the way, this makes a great side dish for the steak with lime marinade I posted about yesterday!