Creamed Fresh Corn

Directions

1. 1
   Using a thin, sharp knife, slice the corn kernals from each cob into a large measuring cup, scraping the cobs with a knife to extract any juices, until you hve 3 cups.
2. 2
   In a large heavy saucepan,bring the cream to a boil over moderately high heat( it tends to foam up and boil over, so be ready to stir it down).
3. 3
   Add the corn kernals and return to a boil, then reduce the heat to moderately low, and boil gently, stirring until the cream is thick and coats the corn, about 15 minutes.
4. 4
   Stir in the butter, parsley and sage.
5. 5
   Season with salt and pepper, to taste.
6. 6
   Note: You may make this up to 3 hours ahead.
7. 7
   Set aside at room temperature, partially covered.
8. 8
   Rewarm over moderate heat until hot.