Ingredients
– 4 cups fresh corn kernels (about 6 ears of corn)
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup grated Parmesan cheese
– 1/4 cup finely chopped chives
– 3 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– A pinch of sugar (optional, to enhance sweetness)
Equipment Needed
– Large skillet or saucepan
– Wooden spoon or spatula
– Measuring cups and spoons
– Sharp knife (for shucking corn)
– Cutting board
– Serving dish
Step-by-Step Instructions
To start off, I begin by shucking the corn and cutting the kernels off the cob. There’s something so satisfying about the sound of corn being sliced! I make sure to capture all those sweet kernels, as they are the star of the dish. Once I have my corn ready, I grab a large skillet and melt the unsalted butter over medium heat. This is the moment I can already smell the buttery goodness filling the kitchen. After the butter has melted, I stir in the flour to create a roux, cooking it for about a minute until it’s lightly golden. This step is essential for that rich, creamy texture we’re after! (See the next page below to continue steps…)