Chris Ward's Creamed Corn
6 ears fresh corn
2/3 cup heavy cream
8 ounces plus 2 tablespoons butter
Salt and white pepper to taste
Shuck the ears of corn and remove the silk. Cut the corn kernels from the ears of corn.
In a medium, heavy gauge pot, add the 2 tablespoons of butter and place over medium heat. Lightly sauté the corn kernels for three to four minutes, add the cream, and bring to a simmer.
Reduce by one-third. Gradually incorporate the butter to the cream. Remove half of the cream and corn mixture and purée. Add the purée mixture to the remaining corn. Bring to a simmer. Season to taste and keep warm.