Ingredients
8 ears white corn
1 cup 1/2 and 1/2 - separated
1/4 cup butter, melted
1 - 2 cups heavy cream
1/4 tsp cyenne or to taste
white pepper and kosher salt to taste
Preparation
Cut kernels from corn. Using the back of the knife, scrape the cob to extract the milk. Divide corn into two batches. Puree two cups of the corn with 1/2 cup 1/2 and 1/2. Melt butter i saute pan, add pureed corn, remaining corn kernels, cream, 1/2 cup 1/2 and 1/2, cayenne, and salt to taste. Simmer until thickened.
Notes: This dish can take a large amount of salt, pepper and cayenne. The sweetness of the corn needs to be cut with the peppers and salt. Keep tasting along the way and adjust as needed.
