Creamed Corn
Ingredients
- 12 Ears fresh corn, shucked (about 12 cups kernels)
- ¼ C. Salted butter
- 2 Tbsp. Olive oil
- 1 Small yellow onion, chopped
- 1 ½ tsp. Kosher salt
- 1 tsp. Ground black pepper
- 3 C. Milk
- ¼ C. Fresh basil leaves, chopped, plus more for garnish
Instructions
Cut the corn kernels from the cobs using a sharp knife; set aside.
Holding the corn cob upright with the base resting on a plate or rimmed baking sheet, scrape the blade of the knife down the corn cob to extract any extra corn pulp or juices. Reserve the juices and pulp (about 1 cup); discard the cobs.
Add 4 cups of the corn kernels to a blender; pulse until very finely chopped; set aside.
In a Dutch oven or large skillet, melt the butter over medium heat. Add the olive oil and onion; cook, stirring occasionally, until softened, about 5 minutes.
Add all the corn kernels, corn pulp and juices, salt, and pepper, stirring to combine.
Add the milk and bring to a simmer. Reduce the heat to medium low, and cook, stirring often, until the mixture has thickened, about 30 minutes.
Just before serving, stir in the basil. Garnish with extra basil.
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