Ingredients

  • 10 ears of corn, husked
  • cup heavy cream
  • pound butter
  • 1 tablespoon flour
  • 2 egg yolks
  • ½ teaspoon salt
  • 1 teaspoon sugar

Method

  1. Cook husked cobs in lightly salted water until they are done. Depending on the age of the corn, this can be anywhere from 10 to 20 minutes. Do not overcook. With a sharp knife cut kernels off the cobs.
  2. Pour cream and 2 tablespoons of the butter into a separate pot and bring to a boil. Meantime knead the rest of the butter with the flour.
  3. When cream starts boiling, lower heat and whip in flour and butter mixture. Cook for 3 or 4 minutes while constantly whipping it.
  4. Add the egg yolks and continue whipping for another 3 or 4 minutes. Add corn kernels and shake or stir gently. Add salt and sugar and adjust to taste.
  5. Serve as a vegetable accompaniment for fried chicken.
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