This is a different twist on creamed corn since the corn simmers in the cream sauce (and collects every drop of bright flavor) but is served after most of the liquid has evaporated. A special twist, add a light dusting of ground cardamon as the corn cooks - it brings out the sweetness of the fresh corn.
7ears of fresh cornor 3-4 cans of whole kernel corn
3tablespoonsolive oil
dash of salt
dash of cardamonslightly less than ¼ teaspoon
1tablespoonbutter
1tablespooncream cheese
½cupmilk
Instructions
Use a sharp knife to trim corn from the fresh corn cobs, then use the back of the knife to collect every drop of "milk" from the cob. In a hot skillet, add olive oil. Once the oil shimmers add the corn and liquid from the corn cobs. Season with salt and sprinkle with a dash of cardamon. After the corn softens (about 5 minutes), add remaining ingredients and simmer until nearly all the liquid is evaporated.
Notes
A nice shortcut for fresh corn from the garden is to buy it packaged from the produce section of the grocery store. It's usually available almost year around. This recipe is delicious served with Baked Beef Burritos, Buttermilk Chicken Tenders or No Ketchup Meatloaf.