Creamed Cornserves 4
8 ears corn, husks and silk removed
1 tablespoon butter
1 small onion, finely chopped (1/2 cup)
1/2 cup heavy cream (I used half and half because that is what I had on hand)
1 teaspoon sugar
Coarse salt and ground pepper
Stand each cob over another wide shallow bowl. With the edge of a soup spoon, scrape downward to remove pulp.
In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring frequently, until softened, 2 to 3 minutes. Add corn kernels, pulp, and 3/4 cup water. Bring to a boil. Reduce to a simmer; cover, and cook, until corn is tender, 10 to 15 minutes.