I have been looking for a good recipe for creamed corn since forever. I came across this one browsing my mother's old Gourmet magazines while in Miami. She used to make it often when I was young for my father adored it. Although this dish is old-fashioned and simple it is truly memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.
If you want a very authentic southern version which involves (you guessed it!) bacon, check out my country blog in a couple of days.
12 ears corn, shucked
2 cups water
2 tablespoons unsalted butter
1 cup heavy cream
2 teaspoons all-purpose flour
2 tablespoons chopped fresh chives
Cut corn from cobs (reserve cobs) and put in a large saucepan with water, butter, 1 tsp salt, and 1/2 tsp pepper. Simmer over medium heat, uncovered, stirring occasionally, until tender, 5 to 7 minutes.
Meanwhile, scrape cobs in a small saucepan to extract "milk." Whisk in cream and flour. Boil over medium heat, whisking constantly, 1 minute. Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and purée (use caution when blending hot liquids). Stir purée into corn and simmer 5 minutes. Stir in chives; season with salt and pepper.
Creamed corn, without chives, can be made 1 day ahead and chilled (covered once cool). Reheat gently and stir in chives.