8 ears of corn
1 cup cream
1½ cups milk
1 stick unsalted butter
¼ cup sugar (can use more or less, depending on corn sweetness)
¹⁄8 teaspoon white pepper
¹⁄8 teaspoon cayenne pepper
Salt to taste
Parmigiano-Regginao cheese, grated

Shuck and cut corn off ears. Bring milk and cream to a simmer and add corn cobs to infuse for about 30 minutes. In a separate pan melt butter and add corn niblets, sauté corn over low heat for about 20 minutes. Remove cobs from milk/cream mixture and scrape off all milk. Discard cobs. Add ¼ of the sautéed corn to milk/cream mixture and blend until smooth. Add the rest of the corn and simmer till thickened usually about another 30 minutes. Season to taste and put in casserole dish. Finish in a 500-degree or as high as your broiler will go, with a little cheese sprinkled on top. Broil until cheese just turns brown. Serve immediately.

Photo by Kimberly Park & Recipe courtesy of Kiillen’s Steakhouse

The Urban Swank Girls


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