Fresh Autumn Corn in Cream

Makes 6-8 Servings


  • 8 ears of fresh local corn, shucked
  • 2 Tbsp butter
  • ⅔ cup 18% (coffee) cream, divided
  • Salt and pepper


  • Bring a large pot of salted water to a boil. Add the corn and cook for 5-6 minutes, until bright yellow and soft. Remove the corn from the pot and let cool slightly.
  • Slice the kernels off of the corn and set aside.
  • Place the butter, half the corn kernels and half the cream in the bowl of a food processor. Blend until very smooth, scraping down the sides of the bowl if necessary.
  • Scrape the pureed corn into a 9 x 9 baking dish, then top with the remaining corn and then drizzle the remaining cream overtop. Stir just a couple of times to lightly combine, then sprinkle with salt and freshly cracked pepper.
  • Serve right away, or cover with foil and keep warm for up to 1 hour.