Ingredients:

  • 6 ears fresh sweet corn (approx. 4 cups kernels)
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp black pepper, freshly cracked
  • 1/8 tsp cayenne pepper
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. First, shuck your 6 ears fresh sweet corn. Using the bowl in-bowl method mentioned above, slice the kernels off. Once the kernels are off, use the back of your knife to scrape the cobs vigorously. You’ll get about 1/4 cup of thick, milky liquid. Collect this with the kernels; it’s the secret sauce of this creamed corn recipe simple.
  2. In a large skillet over medium heat, melt 4 tbsp unsalted butter. Once it starts to sizzle and the foam subsides, whisk in 2 tbsp all purpose flour. Cook for about 1 minute until it smells like toasted shortbread. Do not let it turn brown; we want a light, blond roux to keep the color of the dish vibrant.
  3. Gradually whisk in 1/2 cup whole milk and 1/2 cup heavy cream. Keep whisking until the mixture is smooth and starts to thicken slightly. Add 1 tbsp granulated sugar, 1 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp cayenne pepper. Now, fold in your corn kernels and that precious corn milk.
  4. Lower the heat to medium low. Let the mixture simmer for about 8 to 10 minutes. You’ll notice the aroma change from raw and grassy to deeply sweet and buttery. Stir occasionally to ensure the bottom doesn't stick. The sauce should be thick enough to coat the corn but still fluid.
  5. Taste it. Does it need more salt? A bit more pepper? Once you’re happy, stir in 2 tbsp fresh chives. Remove from heat and let it sit for 2 minutes before serving. This allows the starches to fully set.