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Fresh Corn Sauce

Yield about 3 cups


  • 7 to 8 ears fresh corn*
  • 2 cups whipping cream
  • 1/2 teaspoon salt

How to Make It

  1. Grate enough corn to measure 2 cups kernels.

  2. Stir together grated corn, whipping cream, and salt in a small saucepan; cook over low heat, stirring often, 20 to 25 minutes or until thickened.

  3. *2 cups coarsely chopped frozen whole kernel corn may be substituted for fresh corn.