Creamed Fresh Corn

• 4 -6 ears fresh corn
• 1 12 cups heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons finely chopped flat leaf parsley
• 1 tablespoon fresh sage, finely chopped
• salt & freshly ground black pepper

1. Using a thin, sharp knife, slice the corn kernals from each cob into a large measuring cup, scraping the cobs with a knife to extract any juices, until you hve 3 cups.
2. In a large heavy saucepan,bring the cream to a boil over moderately high heat( it tends to foam up and boil over, so be ready to stir it down).
3. Add the corn kernals and return to a boil, then reduce the heat to moderately low, and boil gently, stirring until the cream is thick and coats the corn, about 15 minutes.
4. Stir in the butter, parsley and sage.
5. Season with salt and pepper, to taste.
6. Note: You may make this up to 3 hours ahead.
7. Set aside at room temperature, partially covered.
8. Rewarm over moderate heat until hot.

corn, heavy cream, unsalted butter, flat leaf parsley, fresh sage, salt

Taken from www.food.com/recipe/creamed-fresh-corn-284018 (may not work)