Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Keep an eye on the corn as it simmers; it needs to cook only until it's tender. If it starts to dry out and stick to the skillet, add water a little at a time.
Makes 6 to 8 servings
Total time: 1 Hours
13 ears fresh corn, husked
1/4 to 1/2 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon table salt
1/8 teaspoon freshly ground black pepper
Minced chives (optional)
Cut kernels from cobs to yield 6 cups; discard cobs. Cook kernels in a small Dutch oven over low heat, stirring often, about 30 minutes or until corn is tender. (To prevent corn from drying out, add up to 10 Tbsp. water, 1 Tbsp. at a time as needed, during last 15 minutes of cook time.) Stir in cream and butter, and cook, stirring occasionally, about 5 minutes or until mixture reaches desired consistency. Stir in salt and pepper. Sprinkle with chives, if desired.