12 large, plump ears of corn (I prefer yellow), husked and silks removed
2 Tablespoons butter
Kosher salt to taste
Using a corn cutter, cream the corn over a large bowl. (The creamed corn can be frozen in flattened, freezer safe zip-top bags for up to 6 months. Thaw completely in the refrigerator before continuing with the recipe>) Transfer the corn to a large saucepan, then add the butter. Bring the mixture to a simmer, stirring constantly. Reduce the heat to low, cover, and cook, stirring occasionally until the corn has thickened and is a deep golden yellow, about 3-4 hours.
Season to taste with kosher salt. Enjoy!
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