As an alternative, I like the Golden Corn Chowder and the Corn Fritters that we've made this summer, but sometimes you just need some almost-plain corn.
(Adapted from Epicurious
Origninally from Craft)
- 12 ears of fresh corn
- 1 1/2 tablespoons unsalted butter
- 1 small yellow onion, peeled and diced
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely sliced fresh basil
Transfer the strained corn purée into a double boiler set over barely simmering water. Cook gently, stirring frequently, until the liquid thickens to the consistency of heavy cream, about 20 minutes. Season the purée with salt and pepper.
Meanwhile, shuck the remaining corn, cut the kernels from the cobs, and reserve. Melt the butter in a large, high-sided skillet over medium heat. Add the onion and salt and cook until the onion begins to soften, about 10 minutes. Add the reserved corn, salt, and 1/2 cup of water. Cook, stirring occasionally, until the corn is almost tender, about 7 minutes.
Remove the corn and onion mixture from the heat and stir in the corn cream. Add the basil and adjust the seasoning if necessary with salt and pepper.