Posted by: marthabernie | September 25, 2013


8 ears of corn, shucked

4 sprigs tarragon plus chopped leaves for serving

1 cup heavy cream

salt and pepper

1/2 cup grated Parmesan cheese

Cut corn kernels from cobs and set aside.  Using the back of a knife, scrape each cob over a large dish to extract as much corn milk as possible.  Bring corn milk, cobs, tarragon sprigs, cream and 4 cups water to a boil in a large saucepan.  Remove from heat and let sit ten minutes.

Strain cream mixture into another large saucepan; discard solids.  Bring to a boil, reduce heat, and simmer until reduced by half, about 20 minutes.  Add reserved corn kernels and simmer until soft, about 5 to 10 minutes, season with salt and pepper.

Transfer  1/3 of corn mixture to a blonder; add Parmesan and puree until smooth.  Stir puree back into corn mixture.  Serve creamed corn sprinkler with chopped tarragon.

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