Ingredients:
8 ears corn, husks and silk removed
1/2 large onion, finely chopped
2 Tbsp butter
1/2 cup heavy cream
1 teaspoon sugar
1/8 teaspoon nutmeg
salt, pepper

Preparation:

1. Remove the kernels from the corn.
2. Melt the butter in a large, heavy-skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the corn to the onions together with 2/3 a cup of water. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
3. Puree half of the corn kernels. Add the corn puree and cook until slightly thickened. Reduce the heat to low, add sugar, nutmeg, and cream and cook for 5-6 minutes, stirring occasionally. Season with salt and pepper.