20 oz frozen corn kernels, thawed
2 cups whole milk
1 tsp pure salt
2 TBSP natural sugar
rounded 1/4 tsp black pepper
2 TBSP real butter
1/4 cup freshly grated parmesan cheese.
- Bring everything (except cheese) to a boil in a 2 qt saucepan.
- Reduce to a simmer & cook for 10 minutes, stirring occasionally so the bottom doesn’t burn.
- Add cheese.
- Blend with an immersion blender to desired consistency (or transfer to traditional blender and give it a few quick pulses).
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Notes:
~ So easy. So yummy. Way better than the ready-made / canned version! 🙂
~ You can replace 1 cup of the milk with heavy cream or half & half if you happen to have some on hand and want it extra creamy (though I typically just stick with whole milk & it’s great).
~ An immersion (stick) blender is a GREAT kitchen tool. I used to hate pureeing soups & stuff like that…. slopping everything back & forth to the blender in batches, making a mess. You can stick an immersion blender right into your pot, and within a few seconds, the job is done. They’re about 30-ish bucks. You don’t want this corn dish pureed – just give it a few quick pulses so it stays chunky.
Enjoy!
