Ingredients

• 2 pounds of fresh corn kernels, cut off the cob
• butter
• 1/2 small onion, diced
• 1/2 Tablespoon of minced garlic
• 1 quart of heavy cream
• 10 fresh basil leaves
• freshly ground pepper and salt, to taste
• garnish with fresh chopped basil

Instructions

Remove the kernels from the ears of corn, reserving the cobs.

In a large pot, melt butter over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and corn kernels, and cook for another 1-2 minutes until the corn is slightly tender. Then, add the heavy cream.

Add the reserved corn cobs and fresh basil leaves to the pot. Simmer the mixture over low heat for 15-20 minutes to allow the flavors to meld.

After simmering, remove the corn cobs and basil leaves from the pot. Puree about one-third of the corn mixture using an immersion blender or in a stand blender until smooth.

Return the pureed mixture to the pot, stirring to combine. Allow the mixture to cook further, stirring occasionally, until it thickens to your desired consistency.

Season with freshly ground pepper and salt to taste. Adjust the seasoning as needed.

Allow the creamed corn to cool slightly before serving. Serve with fresh chopped basil.