Serves 4 to 6
8 ears fresh corn (to make 4 cups kernels)
4 Tablespoons butter
3/4 cup chopped onions
1/2 cup chopped green bell pepper
4 green onions, with tops, chopped
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream, divided
1 large egg beaten
With a sharp knife, cut kernels straight down from the cob.
With the back of the knife, press the cut rows of the cob to strip them of as much corn "milk" as possible.
In a skillet, heat butter and sauté kernels with chopped vegetables and seasonings for 3 to 4 minutes.
Add all but 2 Tablespoons of the cream, cover, and simmer gently 20 to 30 minutes.
Uncover for the last 5 minutes to allow mixture to thicken slightly.
Just before serving, beat the remaining cream to a froth with the egg and add to the corn.