Creamed corn

AT A GLANCE

  • Serves 8 people

  • 8 cobs corn, husks and silk removed
  • 100 gm butter, coarsely chopped
  • 300 ml pouring cream
01   Remove kernels from cobs with a knife and combine in a large saucepan with butter and cream. Stir over medium heat for 15 minutes or until cream has reduced and thickened. Season to taste with sea salt and freshly ground white pepper. Serve immediately with fried chicken or barbecue ribs.

Note Shown above with skillet scallions.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND VANESSA AUSTIN

FEATURED IN

Mar 2007

Mar 2007

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