This is not your average cafeteria creamed corn.
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6 ears sweet corn
1 onion (sweet or storage)
6 cloves garlic
4 oz butter
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
12 oz lager beer (like Highlife or PBR)
1 tsp salt
Cut the kernels from the ears of corn into a large bowl and then scrape the back of the knife against the cob capturing as much of the starch as possible.
Slice the onions and garlic thinly.
Heat the butter in a large frying or sautee pan until foamy.
Add the paprika and cayenne and briefly fry until fragrant.
Add the onion and garlic and sweat until tender.
Add the beer and let reduce by half.
Add the corn kernels and any liquid in the bowl and salt.
Cook until the corn is bright yellow and tender.
Taste and adjust the seasoning as desired.
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