8 ears corn
25 ml butter 2 tbsp
8 green onions, sliced
250 ml heavy cream 1 cup
salt & pepper to taste
25 ml fresh tarragon, chopped 2 tbsp
Using a long sharp knife, slice kernels from the ears of corn and set aside. Holding the cobs over a large bowl, scrape the cobs with the back of knife to remove remaining bits of kernels and corn milk; set aside.
In a large skillet; melt butter over medium heat. Add green onions and cook until just softened about one minute. Add corn kernels, corn bits and tarragon and continue to cook 5 to 10 minutes until kernels are softened. Season with salt and pepper. Pour in whipping cream and simmer 5 to 10 minutes until thickened.
Serves 8