Method

•  To remove the kernels from the corn, be aware that it does get messy
• I stand a corn cob vertically over a large bowl and I often do it in the sink to prevent the corn juices covering my kitchen
• Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob
• In a large saucepan, melt the butter on medium heat
• Add the chopped onion and cook 2 to 3 minutes until translucent
• Add the corn to the onions in the saucepan
• Add the stock or water and reduce heat to a simmer, cover
• Cook for 10-15 minutes until the corn is tender
• Add the nutmeg, and cream to the corn
• Cook, uncovered, for 5-6 minutes or until the cream has slightly thickened
• Add salt and pepper to taste
• It will keep in the fridge for up to 2 days