Creamy Corn with Chives

1. 1

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

2. 2

   Discard cobs.

3. 3

   Puree 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides.

4. 4

   Force through a fine sieve into a bowl and discard solids.

5. 5

   Stir in salt, cornstarch, and sugar.

6. 6

   Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened.

7. 7

   Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.

8. 8

   Stir corn puree again, then stir into kernels.

9. 9

   Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes.

10. 10

    (If desired, thin with water.)

11. 11

    Season with pepper and stir in chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.