Ingredients
– 4 cups fresh or frozen sweet corn
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh chives
– 2 tablespoons unsalted butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder
Equipment Needed
– Large saucepan
– Wooden spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
– Serving dish
Step-by-Step Instructions
To begin, I heat the butter in a large saucepan over medium heat. Once it’s melted and bubbling gently, I add in the corn, letting it cook for about 2-3 minutes until it’s nice and fragrant. The sweet aroma of the corn fills my kitchen, making my mouth water in anticipation. After that, I whisk in the heavy cream and milk and bring the mixture to a slight simmer. It’s essential to keep stirring regularly at this stage because we want the cream to coat every kernel of corn, creating that luscious texture we crave. (See the next page below to continue steps…)