Creamed Corn

This is a fantastic and simple recipe a good jumping point for other flavors, and while fresh corn is far superior, frozen can be used as a substitute. 

Creamed Corn

5 Large ears corn, shucked 

4 1/2 Tablespoons (2 1/4 ounces) unsalted butter

Kosher salt and freshly ground pepper

For the creamed corn

Cut the kernels from 3 ears of corn. Place in a blender with a little water, (just enough to allow it to  blend) and purée: remove the purée and all the liquid to a chinois set over a container. Allow all the corn juice to drain, pressing lightly on the corn but not forcing the purée through the strainer. You should have about 1/2 cup of corn juice. 

Cut the kernels from the remaining 2 ears of corn. Blanch the corn in lightly salted water for about 1 minute, skimming off any impurities that float to the surface. Drain the corn and cool in cold water; then drain again and dry the kernels on paper towels. 

In a heavy saucepan , whisk the corn juice over medium heat until it thickens. (The starch present in the corn-cornstarch-will cause it to thicken quickly.) Do not allow it to boil, or it may curdle. Once it thickens, turn down the heat and whisk in the butter. Add the blanched corn kernels and season with salt and pepper.