Chef Kim Emery from SUNY Plattsburgh shares her Thanksgiving recipe for creamed corn.
Yield 6 servings
1 tbsp butter
1 shallot, diced
1 cup heavy cream
16 oz bag frozen premium corn kernels defrosted
½ teaspoon Salt
¼ teaspoon Pepper
Sprig of thyme
Garnish with bacon and or chives
Place the butter in sauce pan over medium heat. Add the shallots cook until translucent don’t let them brown. Add your corn, stir then add cream, salt and pepper. Add the sprig of thyme and allow the cream come to boil then turn to the heat down to medium let simmer until the cream is reduced and a rich butter color. Remove thyme stems and serve.
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