CookEat Recipe
Green Corn in Cream
Fresh sweetcorn kernels in a butter-thickened cream sauce with white pepper and nutmeg.
Method
Steps
Step 1
Cut the stems from six fresh, sound ears of sweetcorn and remove all the husks and silk. Bring the two quarts of water, gill of milk and first teaspoon of salt to a boil in a saucepan. Add the cleaned ears and boil for about twenty-five minutes, until tender. Lift the ears out and discard the cooking liquid.
Step 2
Using the back of a knife blade, detach the kernels from all six cobs. Put the kernels in a small saucepan with the separate one and a half gills of cream, half teaspoon of salt, three saltspoons of white pepper and freshly grated half saltspoon of nutmeg. Cook gently for about five minutes.
Step 3
Knead the ounce of butter with the tablespoon of flour on a saucer. Stir this mixture into the corn and cream over gentle heat until well thickened. Let cook at a gentle simmer for about three minutes more, stirring, then pour into a vegetable dish and serve promptly.
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