Select a size: | | | |
| Prep Time Cook Time |
Servings 5 | Difficulty Easy |
Ingredients
- 5 ears Fresh Corn, Husks And Silks Removed
- ¼ cups Onion, Minced
- 1 Tablespoon Butter
- 3 Tablespoons Water
- ¾ cups Heavy Cream
- ½ teaspoons Salt
- ½ cups Parmesan Cheese, Finely Shredded
- Black Pepper To Taste
Preparation Instructions
Stand a corn cob up in a large, deep bowl. Using a chef’s knife, cut the kernels from the cob. Use a spoon to scrape the cut cobs, pressing out the milk and pulp. Set aside.
In a large saucepan over medium-high heat, saute the onions in the butter until golden and soft. Add the corn and water. Bring the water to a boil. Reduce the heat to medium and add the heavy cream and salt. Cook 5-10 minutes, until the mixture has thickened and reduced a bit. Sprinkle in the Parmesan cheese and stir until blended. Season with pepper and serve.
