This is a really simple recipe but do not think for a moment it isn't complex. What I like about it is it uses the starch from the corn to thicken the cream. You could also add a small pinch of curry powder for a nice change. I like to serve this like many in the South would, with pan seared dove or quail but roast or fried chicken would be good too. —thirschfeld
ears of white sweet corn, Silver Queen is a good choice, husks and silks removed
Take two ears of the corn and using a paring knife cut the kernels from the cob into a bowl, being careful not to cut to much of the cob.
Place the kernels into the bowl of a food processor and puree them.
Cut the kernels from the remaining four ears of corn. Make sure you use the back of the knife to scrape the cobs to extract the sweet corn milk from the ear.
Scrap the pureed corn into a sauce pan and add the butter, whole kernels and cream. Season it with a pinch of salt and white pepper. Turn the heat to medium and gently bring to a boil to thicken the corn. Stir often. Be careful because this scorches easily. If it is to thick add a little more cream.
Once the corn is hot add the nutmeg, stir and taste for seasoning. Add more salt and pepper if needed. Serve immediately.