Ingredients
- 10-12 ears fresh corn, shucked, silked, shaved and scraped (save all that is shaved and scraped)
- 2 Tbs. whole butter
- 1 medium onion, diced
- 1-2 cups heavy cream
- salt and pepper to taste
Preparation
Melt butter in large sauté pan over medium heat, and add onion. Cook till onion is translucent. Add all of the corn to the pan, and cook for about 4-5 minutes or until color of corn brightens up.
Stir in heavy cream, starting with about 1 cup of cream. Allow that cream to thicken along with the corn.
Continue to add cream and allow to slightly reduce until desired consistency.
Season with salt and pepper.
Stir in heavy cream, starting with about 1 cup of cream. Allow that cream to thicken along with the corn.
Continue to add cream and allow to slightly reduce until desired consistency.
Season with salt and pepper.
