Easy, Moderate, Complex
Yield: 3 servings
Ingredients
- 3 cobs of corn
- 1 cup 35% cream 250 ml)
- 1 big nub of butter
- A pinch of coarse salt
- A grinding of cracked black pepper
Method
- Husk the corn cobs and slice the kernels off the cobs and place into a medium saucepan.
- Add the cream and bring to a boil, turn down to a simmer and let it cook and reduce till the liquid is thicker, the corn is plumped up and the volume of liquid is reduced by about half. About 10 minutes.
- Take it off the heat. Stir in a good nub of butter, add some coarse salt and pepper to taste. The finished result will still be a little firm to the tooth but sweet and creamy, as well.