2 ears of corn 1 Tbsp butter 1/2 cup diced onions 1/3 cup half and half
Stand the corn up in a bowl and use a small sharp knife to remove kernels using long downward strokes. After removing the kernels, us the back of your knife to scrape down the cobs to remove the remaining juices from the cut kernels, which will help make the corn extra creamy. Melt the butter in a medium pan over medium-high heat. Add the diced onion an cook, stirring occasionally 4-5 minutes or until tender (add oil if pan is dry.) Add the corn and half and half and season with salt and pepper. Lower heat to simmer and cook 6-10 minutes or until the corn is tender and the liquid slightly thickens.