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Categories:Viewed: 72 - Published at: 3 years ago
Ingredients
- 6 ears fresh corn, husked and silk removed
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/2 cup heavy cream
- 2 tablespoons butter, cut into chunks
- 1/4 cup grated Parmesan
- White pepper
Method
- Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn).
- Add the sugar and salt and boil until tender, about 10 to 15 minutes.
- Remove corn to a utility platter and let cool.
- While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.
- While cream is reducing, cut kernels from the cobs and set aside until needed.
- Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper.
- (Add salt only if needed because the cheese will lend saltiness.)
- Fold in corn kernels and transfer to a family style serving dish.
