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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is creamy corn with no cream at all. Our trick? The juice of freshly cut corn thickened with cornstarch. Ingredients:
4 ears corn, shucked |
1 teaspoon kosher salt |
3/4 teaspoon cornstarch |
pinch of sugar (optional) |
1/4 cup finely chopped onion |
2 tablespoons unsalted butter |
1/3 cup water |
2 tablespoons minced fresh chives |
Directions:
1. Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
2. Purée 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.
3. 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.
4. Stir corn purée 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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