Just a little milk is all that’s needed to make this seem like you added a cup of heavy cream. And, for the record, we never cook corn in order to make this dish. We always use leftover corn on the cob that was cooked the night before.
Ingredients:
- 1 Cup milk (low fat or regular)
- 1 Tablespoon cornstarch
- 3 Leftover cooked corn on the cobs
- 1/2 Teaspoon salt
- 1/4 Teaspoon fresh ground pepper
Directions:
Slice the kernels off the cobs and reserve. In a medium saucepan, whisk together the milk and cornstarch until dissolved. Bring to a simmer over medium heat. Reduce heat to low and cook for 5 minutes stirring occasionally.
Add 1/2 the corn kernels and the salt and pepper. Use an immersion (or regular) blender to blend into a smooth cream. Add the rest of the corn kernels and bring up to serving temperature. You may prefer to blend more or less of the corn depending if you want more chunky kernels or more smooth cream.
