Creamed Corn with Basil

Ingredients

• Basil

  Fresh

  2 ½ tbsp, chopped or 7g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Water

  Plain, clean water

  1 cup or 237g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Heavy whipping cream

  Fluid

  3 tbsp or 45g

• Corn

  Sweet, yellow, raw

  8 ear, large yields or 1.14kg

Directions

1. Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crme frache.) Transfer pulp to a blender and pure with 2 tablespoons crme frache until smooth.
2. Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn pure, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.

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