Creamed Corn – Creamed Corn

Remove husk from corn cobs, carefully detach kernels and store cobs. Set aside.

Bring the clear soup to a boil in a large heavy saucepan. Reduce heat, add cobs and simmer gently for 20 min with lid on. Remove from the heat, take out the cobs and discard.

3. add corn kernels and sugar to clear soup and bubble. Reduce temperature, partially cover and simmer on low for 15-20 min until kernels are very tender. Using a slotted spoon, lift one mound (250 g) of hominy out of the clear soup and set aside.

Gradually blend the remaining hominy with the clear soup in a food processor until smooth. Place the puree, corn kernels set aside, milk and whipping cream in a suitable bowl and season with salt and pepper. Bring to the table hot.

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