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Side Dish

Creamed Corn

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  • 8 large ears Colorado Sweet Corn
  • 1 cup half & half - separated
  • 1/4 cups butter, melted
  • 1 cups heavy cream
  • 1/8 tsp cayenne
  • White pepper and sea salt to taste


Cut kernels from corn using the back of a knife, scrape the cob to extract the milk. Divide corn into two batches.

Puree two cups of the corn with 1/2 cup half & half. Melt butter in a saute pan, add pureed corn, remaining corn kernels, cream, remaining half & half, cayenne, and salt to taste. Simmer until thickened.


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