A decadently rich accompaniment to most any meal is creamed corn. This version is very simple but very, very good.
Corn Off the Cob with Sour Cream
5 to 6 ears corn on the cob
4 tablespoons butter
1 onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
Cut the kernels from the corn, making sure to milk the cob by running the back of the blade down each cob to get all the yummy juice.
Heat the butter in a medium cast iron skillet over medium heat. Add in the onion and sauté until translucent, about 3 to 5 minutes. Add in the corn and cook through, about 5 minutes.
Pour in the sour cream and stir well. Add in the salt and pepper. Reduce heat to low and simmer for 5 minutes. Taste for seasonings and serve.