Shuck the Corn: If using fresh corn, remove the husks and silk. Cut the kernels off the cob.
Brown the Butter: In a large skillet, melt Butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes).
Cook the Corn: Add the corn kernels to the browned butter and cook for 5-7 minutes, stirring occasionally, until slightly tender.
Add Dairy: Pour in Heavy cream and Milk. Stir in Cream cheese until melted and smooth.
Season: Add Sugar, Salt, and Black pepper. Bring to a simmer and cook for another 5-10 minutes, stirring frequently, until the sauce has thickened to your desired consistency.
Finish: Stir in Chives just before serving.
Ingredients
6
Corn
61440ears of corn-fresh or frozen
Dairy
1/4 cup59Butter-unsalted
1/2 cup118Heavy cream
1/4 cup59Milk-whole
2 tbsp30Cream cheese-softened
Seasoning
1 tsp5Sugar-granulated
1/2 tsp2.5Salt
1/4 tsp1.25Black pepper-ground
Herbs
1 tbsp15Chives-freshly chopped
Equipment
Large skillet
Knife
Cutting board
Instructions
Shuck the Corn: If using fresh corn, remove the husks and silk. Cut the kernels off the cob.
Brown the Butter: In a large skillet, melt Butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes).
Cook the Corn: Add the corn kernels to the browned butter and cook for 5-7 minutes, stirring occasionally, until slightly tender.
Add Dairy: Pour in Heavy cream and Milk. Stir in Cream cheese until melted and smooth.
Season: Add Sugar, Salt, and Black pepper. Bring to a simmer and cook for another 5-10 minutes, stirring frequently, until the sauce has thickened to your desired consistency.
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