For a chunky texture (as shown), pulse the corn mixture in a food processor. To make this silky-smooth, puree the kernels in a blender until the mixture resembles polenta.
8 medium ears shucked corn
2 cups 1% low-fat milk, divided
2 tablespoons cornstarch
5/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
Est. added sugars 0g
How to Make It
Cut kernels from ears of corn to measure 4 cups. Using dull side of a knife blade, scrape milk and remaining pulp from cobs. Place kernels, corn milk and pulp, and 1 3/4 cups milk in a large saucepan; bring to a simmer over medium heat. Reduce heat to low, and simmer 8 minutes, stirring occasionally.
Pour corn mixture into a food processor. Process until smooth (about 2 minutes). Return mixture to pan. Combine 1/4 cup milk and cornstarch in a small bowl, stirring with a whisk. Stir cornstarch mixture, salt, and pepper into corn mixture; cook over medium heat 3 minutes or until thick and bubbly. Remove from heat; add butter, stirring until butter melts.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice