This tasty creamed corn recipe is perfect for Sukkot, since Sukkot is a wonderful holiday full of harvest vegetables, autumn weather, and outdoor meals. Many families try to find recipes that are great to eat outside, are great for guests, are great for the feelings of autumn, and are made with harvest vegetables. Try it today! For sukkah decoration ideas, click here. 

Ingredients:

·         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

Preparation:

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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