6 ears corn, husked about 3 cups

1/2 cup whole milk, divided

2 Tbsp unsalted butter

1 cup heavy cream

salt to taste

Cayenne or Tabasco sauce, I used Tabasco…quite a few shakes

Cut kernels from ears of corn. Divide corn in half and place 1/2 of the corn and 1/4 cup of the milk into a food processor and puree. Melt butter in saute pan over med high heat. Add the remaining corn, pureed corn, cream and the rest 1/4 cup milk. Add salt and tabasco. Simmer and stir occasionally until thickened. May take about 20 minutes or so.

Kit’s Komments:

The original recipe says to simmer for 10 minutes, but I simmered it until dinner was ready which was a good 45 minutes. The starches in the corn help to thicken it up and the longer you simmer, the thicker it gets.


2 Comments Add yours

  1. monica says:

    wished i had thought of that maybe next time youre so corny!!

  2. Marti says:

    We are getting lots of corn right now here in Alabama along with great tomatoes. I will try this recipe soon. The corn is either Silver King or Silver Sweet and they are a white delicious corn. The season is about over for it so we have it as much as possible. Thanks for the great recipes.


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