If you can't find fresh corn or don't have your own canned corn, use frozen corn instead.
Yield: serves 8
- 6 Tbsp. butter
- 1⁄2 cup heavy cream
- 8 cups corn kernels
- Salt and freshly ground black pepper
- Put butter and heavy cream into a large saucepan and bring to a gentle simmer over medium heat.
- Add corn kernels to saucepan and simmer for about 10 minutes. Season to taste with salt and pepper.