Creamed Corn

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.