Fresh Cream Corn Off The Cob Recipes

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

Steps:

• Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.

Steps:

• First you have to get the corn kernels off the cob. Place the corn over a bowl to cut your kernels off the cob. Carefully cut the kernels off so that half the kernel is left on the cob -- it sounds strange, but this is how you will get your milk for the recipe. Once you have the cobs with half a kernel on them, press or grate the remaining half kernels so that you get all the milk and remaining corn off the cob. I usually just use the flat side of my knife to scrape the milk out.
• Place the butter, the cut kernels, and the milk from the corn scraping into a heavy skillet and cook over medium heat. Salt and pepper to taste. Add water, and if needed, add the cream and cook until thickened, about 20 minutes.

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

Steps:

• Combine all ingredients except last two in a pot and bring to a boil.
• Blend butter with flour, add to the corn, mix well and remove from heat.

Steps:

• Melt butter in a large skillet over medium heat. Add shallots and sugar, and saute for 2 to 3 minutes. Stir in corn and water, and cook until tender, about 5 minutes. Gradually stir in cream, and cook until cream is reduced and sauce thickens, about 8 minutes. Season with nutmeg, salt, and pepper.