Corn in Cream

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 12 ears of fresh corn, shucked
  • ¼ cup butter
  • Salt and freshly ground black pepper

Method

  1. Cut or grate the kernels from corn cobs. Heat butter in a saucepan and add the corn kernels. Cook for three to five minutes.

  2. Season corn with salt and pepper to taste and stir in the cream. Heat thoroughly and serve.