5 ears fresh corn

1 Tbs. unsalted butter

1/4 cup minced shallots

1/2 cup heavy cream

Kosher salt

1/8 tsp. freshly grated nutmeg

Freshly ground black pepper

Slice the kernels from the corn to yield 3 cups (don’t cut too deeply; you want only the tender tips of the kernels). Put the kernels in a medium bowl and reserve the cobs. Working with one cob at a time, stand it on its end in the bowl and scrape the back of the knife down the sides to release the corn “milk.”

Melt the butter in a 10-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until softened, 1 minute. Add the corn, cream, and 1/2 tsp. salt and simmer gently, stirring often, until the cream has thickened, about 4 minutes. Stir in the nutmeg, season to taste with salt and pepper, and serve immediately.

nutrition information (per serving):

Calories (kcal): 240; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 9; Protein (g): 4; Monounsaturated Fat (g): 4; Carbohydrates (g): 27; Polyunsaturated Fat (g): 1; Sodium (mg): 150; Cholesterol (mg): 50; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 118 , pp. 48

July 5, 2012