Creamy Corn with Chives

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 ears corn, shucked
  • 1 teaspoon kosher salt
  • 3/4 teaspoon cornstarch
  • Pinch sugar, optional
  • 1/4 cup finely chopped onion
  • 2 tablespoons unsalted butter
  • 1/3 cup water
  • 2 tablespoons minced fresh chives
  • Freshly ground black pepper
Directions

Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.

Puree 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.

Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.

Stir corn puree again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.


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