4cupsfrozen, fresh or canned corn kernelsdrained if canned, defrosted if frozen
2-3teaspoonsgranulated sugarto taste
1teaspoonsaltto taste
¼teaspoonfreshly ground black pepper
pinchnutmegto garnish
fresh minced parsleyto garnish
Instructions
In a skillet over medium heat, combine the butter and the onion and fry until the onion is cooked.
Add in the flour and mix together, cooking until the flour has slightly browned and has a nutty browned smell to it. This will get rid of that "floury" taste that uncooked roux has.
Slowly whisk in the 1/2 cup of milk, stirring rapidly to ensure that there are no lumps, until the milk has been added completely.
Stir in the cream now, whisking to ensure that there are no lumps.
Add in the corn, and season with sugar, salt and pepper to taste. Cook, stirring over medium heat until the mixture is thickened, and corn is cooked/heated through.
Remove from the heat.
Use an immersion blender to blend as much of the corn as you like, this is up to personal preference.
Sprinkle with nutmeg and fresh minced parsley to serve.
Notes
It is important that the onion is a sweeter variety, it will add to the flavor
grating the onion ensures that it will cook properly in the mixture and not be hard. You can also mince it very finely.
add sugar to personal taste! Some people love it sweeter