Creamed Corn

Ingredients

• 6 ears corn, shucked
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped shallots or yellow onions
• 3/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup half and half
• Chopped fresh parsley, chives, or tarragon, for garnish

Directions

1. Cut the kernels from the corn: Stand one ear on a cutting board and slice downward from the wider end toward the tip, removing 2 rows of kernels at a time. Rotate the cob and take off another 2 or 3 rows, then keep turning and slicing until every cob is bare.
2. You can also use a corn scraper instead. To corral the mess, place the cobs on a rimmed baking sheet before scraping so the kernels do not scatter everywhere. Once the kernels are off, hold a cob over the corn on the cutting board or baking sheet and drag the dull side of the knife back and forth along the cob to press out the creamy corn milk. Do the same with the remaining ears. That starchy liquid helps make the finished corn creamy.
3. Make the corn: Melt the butter in a large skillet set over medium heat. Stir in the shallots or onions and cook for 3 to 4 minutes, stirring frequently, until softened but not browned. Add the corn kernels, the corn milk, salt, pepper, and half and half.
4. Continue cooking, stirring often, for 5 minutes, until the corn is tender and the mixture looks creamy and a bit thick. If it looks too dry, add a little more cream or water, 1 tablespoon at a time. Taste, then season with additional salt and pepper if you like.
5. Spoon the corn into a serving bowl and serve it hot, finished with chopped herbs.