· 1/2 large onion, finely chopped
· 2 Tbsp butter
· 8 ears corn, husks and silk removed
· 1 teaspoon sugar
· 1/8 teaspoon nutmeg
· 1/2 cup heavy cream
· Coarse salt and freshly ground pepper
In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent. While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan).
Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp. Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 Tbsp of butter.
Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender. Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.
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