Sweet Corn with Sage

This is my favorite way to cook corn now.  You better hurry up with this one because corn is almost out of season.  The corn I used in this recipe I bought from Cookbook.  It was plump, crispy, sweet, and very juicy - it did not require much cooking.  You could also coarsely blend the mixture in part and use as a filling for ravioli or agnolotti.  


INGREDIENTS:
2-3 small corn cobs, kernels sliced off
3 tbs salted butter
1/2 small onion, minced
handful of fresh sage leaves, sliced
1 tsp freshly ground black pepper
red pepper flakes, to taste (optional)
2 tbs chicken broth
3-4 tbs creme fraiche
*note: I didn't add any salt to this recipe.  I thought the salted butter was enough.


METHOD:
Slice off corn kernels with a pairing knife.  Under low heat, saute onions with butter for about 10 minutes until transluscent.  Add the sage and cook for about a minute until fragrant.  Add corn.  Stir and add in chicken broth.  Cook for about 5 minutes.  Add black pepper and red pepper flakes (if using).  Cook for another 2-3 minutes.  Add creme fraiche and stir until the corn is well mixed and creamy.  Serve warm.