Summer Creamed Corn

Corn is synonymous with summer time. In the summer months my family never sits down to dinner without a large platter stacked with steaming golden ears of fresh corn. This dish replicates that wonderful summer feeling. To lighten this dish up a bit, just omit the heavy cream and use olive oil instead of butter.

Makes 6 servings

8 ears fresh corn, husked
2 tablespoons unsalted butter
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
½ cup heavy cream
3 scallions, chopped

Stand ears of corn upright in a large bowl and slice downwards with a knife, catching the kernels in the bowl. Melt the butter in a large sauté pan over medium heat. Add the corn, salt, and pepper and cook for 6 to 8 minutes, until the corn is tender. Stir in heavy cream and cook for 3 to 4 minutes longer, until slightly thickened. Stir in scallions and remove from heat. Serve immediately.