Creamy Corn with Chives

Ingredients for Creamy Corn with Chives

• 4 ears corn, shucked

• 1 teaspoon kosher salt

• 3/4 teaspoons cornflour

• Pinch of sugar (optional)

• 50g finely chopped onion

• 2 tablespoons unsalted butter

• 1/3 cup water

• 2 tablespoons minced fresh chives

How to make Creamy Corn with Chives

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

Purée 475ml 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, cornflour, 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 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.