Fresh Creamed Corn

The sweet corn this year has been excellent, and I've definitely been making the most of it. I usually get my corn fix by eating plain old corn on the cob (lightly coated with umeboshi plum paste) but as with every other part of my life, my son Sebastian has changed all that. Since he's still too small to eat corn right off the cob, I've been making fresh creamed corn and we're both happy.

Food people love to say how quick and easy their recipes are, but I fully admit this isn't one of those; it is, however, worth the trouble.

Start by cutting the kernels off six to eight large, very fresh cobs of corn. (To make a messy job a bit less so, I place a small cutting board into a glass baking dish, so that the kernels don't fly everywhere.) Then using the back of the knife, scrape the cob thoroughly to get all the "milk" out. Heat about a tablespoon of butter in a saucepan and add one small finely diced onion. Sauté over medium heat for a minute or two, and then cover the pan and cook until the onion is very soft. While it cooks, make sure it doesn't brown at all; if it starts to, add a few teaspoons of water.

Meanwhile, cut two of the empty cobs into a few pieces and place them in a small saucepan with 1-1/2 cups of water or vegetable stock and boil until the water has reduced by a 1/2 cup. Strain out the cobs and reserve the liquid.

Once the onions are very soft, add the cut corn and the cup of reserved liquid. Season to taste with salt and freshly ground black pepper and cook uncovered for about 10 minutes, or until the corn is tender. Place an immersion blender into the pot and blend until half the mixture is fully pureed. (If you don't have an immersion blender, get one—you won't be sorry. In the meantime, remove half the corn mixture from the pot and blend until smooth in a regular blender and then add it back.) Taste and adjust the seasonings.

You can also add fresh sliced basil, mint or chives or a bit of chili powder or ground cumin. If you are looking for a more traditional creamed corn flavor, blend in some heavy cream or half-and-half and sugar.