Corn in Cream

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 12 ears of fresh corn, shucked
  • ¼ cup butter
  • Salt and freshly ground black pepper
  • ½ to ¾ cup heavy cream


    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.