This is quick and makes the creamest corn plus it is delicious with anything on the table. My mother always thickened her fresh corn after carefully cutting it from the cob by gently tipping the ends with a sharp knife. Then she would milk it from the cob. what a mouth watering dish. You will LOVE this !! And, you can take it...
USE FRESH SILVER QUEEN CORN WHEN IN SEASON, OTHER WISE, USE FROZEN WHITE PEG CORN
3 large cups fresh silver queen corn in season (or frozen white shoe peg corn)
1/2 stick butter, unsalted
1/2 c heavy whipping cream,(or 5 oz evaporated milk + 2/3 cup of water)
2 tsp corn starch
1 tsp sugar
salt and pepper to taste
I F YOU USE FROZEN YELLOW CORN PULSE IN FOOD PROCESSOR 5-6 TIMES MORE THAN WHITE CORN
Steps:
1. Place corn, butter, cream, corn starch, sugar, salt, and black pepper. Add 1/2 cup water and stir just until mixture is combined.
2. Place over medium heat and stir constantly until mixture comes to a boil. MAKE SURE CORN STARCH IS DISSOLVED COMPLETELY. Reduce heat immedictley to simmer leaving uncovered. Don't let stick, stir about 5 minutes.It will be thick.
3. Transfer to food processor and pulse several times to break up corn kernals. Reheat and serve. **** Can top with grated parmesan cheese if you desire.
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