- 6 ears fresh corn, husked and silk removed
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/2 cup heavy cream
- 2 tablespoons butter, cut into chunks
- 1/4 cup grated parmesan
- white pepper
While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat.
While cream is reducing, cut kernels from the cobs and set aside until needed.
Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish.