Ingredients:

  • 4 cups fresh corn kernels (about 6-8 ears of corn) or 2 (15 oz) cans of sweet corn
  • 2 tablespoons unsalted butter (28g)
  • 1 cup heavy cream (240ml)
  • 1/2 cup milk (120ml)
  • 1 tablespoon granulated sugar (12g) [optional]
  • Salt and pepper to taste
  • 1/4 cup chopped fresh chives or parsley (optional for garnish)

Instructions:

  1. If using fresh corn, husk the corn, remove the kernels using a knife, and set aside (roughly 4 cups). If using canned corn, drain and rinse.
  2. In a large pot, melt the butter over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring frequently, until slightly softened.
  3. Pour in the heavy cream and milk, and stir to combine. Add sugar, salt, and pepper to taste.
  4. Reduce heat to low and let simmer for 10-15 minutes until the mixture thickens slightly. Stir occasionally.
  5. Adjust seasoning as necessary. Remove from heat and garnish with chopped chives or parsley if desired.