8 ears of fresh shucked corn off the cob, or 1 pound frozen white kernels and 1 pound frozen yellow kernels. Or all yellow.
1/2 onion, peeled halved and studded with 3-4 cloves
1 clove garlic, peeled and smashed
1 pint unsweetened whipping cream
1/4 cup cane sugar
1 teaspoon salt
1/4-1/2 teaspoon white pepper
1/4 teaspoon Cayenne pepper
2 Tablespoons very cold butter
2 Tablespoons flour
Chopped parsley for serving
Paprika for garnish
In a large heavy bottomed saucepan combine all the ingredients except for the butter and flour bring to a boil. Reduce heat and simmer for 2-3 minutes.
In a small dish combine the flour and butter to form a paste. Mix into the con mixture and continue to cook until thicken.
Adjust seasoning with salt, white pepper and cayenne. Add additional sugar if your prefer your recipe a bit sweeter. Remove smashed garlic and studded onion before serving. Discard.
Serve piping hot. Garnish with a sprinkling of paprika and chopped parsley.
Makes approximately 8 to 10 servings
Add chopped fresh pimento for a little kick or place in a casserole dish combine 1/2-1 cup Parmesan-Reggiano cheese , top with seasoned bread crumbs and bake in a hot 350’degree oven until golden brown 8-12 minutes.