Corn has arrived and this homemade version of creamed corn is simply irresistible. Serve it alongside grilled chicken or pork, although I love it on hot buttered toast.

Serves 6

Ingredients

½ onion, finely diced

2 Tbsp butter

8 ears corn, husks and silk removed

Grated fresh nutmeg, couple of grinds

2/3 cup vegetable stock or water

½ cup cream

Coarse salt and freshly ground white pepper

Method

To remove the kernels from the corn, be aware that it does get messy.  I stand a corn cob vertically over a large bowl and I often do it in the sink to prevent the corn juices covering my kitchen. Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob.

In a large saucepan, melt the butter on medium heat. Add the chopped onion and cook 2 to 3 minutes until translucent.

Add the corn to the onions in the saucepan. Add the stock or water and reduce heat to a simmer, cover. Cook for 10-15 minutes until the corn is tender.

Add the nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes or until the cream has slightly thickened.

Add salt and pepper to taste.

It will keep in the fridge for up to 2 days.