Creme Fraiche Creamed Corn

About Creme Fraiche:

It’s one of my secret indulgences—and most often I serve creme fraiche with a bowl of fresh berries. It’s French-style made from fresh pasteurized (in the U.S.) cream that is cultured. It’s thick, rich, smooth with just a hint of tang. I’d say it’s a cross between sour cream and whipped cream, if you combine the two together. You can make your own creme fraiche by taking 1 cup heavy cream and adding 1 tablespoon of buttermilk. Let it sit in a warm spot all day, up to 24 hours. The happy, healthy bacteria in the buttermilk keeps the mixture safe. Stir, use or refrigerate for up to a week.

1. Cut the kernels from the corn: Take 1 corn, cut the tippy top of the corn off, so that you can create a flat tip. Hold the corn vertically, tip down on the cutting board and use a knife to cut off all of the kernels. Once the kernels are all removed, turn your knife around and use the back edge of your knife to scrape the spent cob. You’ll be releasing the natural milk inside the corn, which will help thicken and create the “cream” for the corn.

2. Heat a large saute pan over medium heat. When hot, add the butter and swirl to coat. Add the onions and saute until transparent, about 3-4 minutes.

3. Turn the heat to medium-high and add the corn kernals and the corn milk. Stir well and season with salt, pepper and cayenne pepper. Saute for 2 minutes, stirring occasionally.

4. Stir in the creme fraiche and cook for another minute until heated through and the cream bubbles a bit. Toss in the fresh parsley.