FEATURE RECIPE
Creamed corn

Creamed corn

Serves 8



8 cobs   corn, husks and silk removed
100 gm   butter, coarsely chopped
300 ml   pouring cream


1 Remove kernels from cobs with a knife and combine in a large saucepan with butter and cream. Stir over medium heat for 15 minutes or until cream has reduced and thickened. Season to taste with sea salt and freshly ground white pepper. Serve immediately with fried chicken or barbecue ribs.

Note Shown above with skillet scallions.

RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Vanessa Austin


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