Recipe information
Yield
serves 4
Ingredients
2
tablespoons olive oil
1
jalapeño pepper, seeded and diced
8
ears fresh corn, husks and silk removed, kernels cut from cobs
1
/4 cup heavy cream
1
1/4 cups milk
3
/4 teaspoon coarse salt
1
/4 teaspoon freshly ground pepper
Need to make a substitution?
Preparation
Step 1
Heat the oil in a large sauté pan over medium heat. Add the jalapeño, and cook 1 minute. Add the corn; cook, stirring, until the kernels are tender but not browned, about 5 minutes. Remove from heat.
Step 2
Transfer 1 1/2 cups cooked corn to a food processor; add the cream and milk. Process until the mixture is very smooth, about 3 minutes. Pass the mixture through a fine sieve into a medium bowl, pressing down on the solids to extract as much liquid as possible.
Step 3
Return the strained liquid to the sauté pan, and stir to combine with the remaining corn mixture. Cook over medium heat until the liquid just comes to a simmer. Remove from heat, and season with salt and pepper. Serve hot.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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