Ingredients:

  • 5 large fresh sweet corn cobs
  • 2 Tbsp (30g) unsalted butter
  • 1 small shallot, very finely diced
  • 1/2 cup (120 ml) heavy cream (double cream, min. 35% fat)
  • 1/4 cup (60 ml) whole milk
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of sugar (optional)
  • 1 Tbsp fresh chives, finely snipped (optional)
  • Pinch of cayenne pepper or ground nutmeg (optional)

Instructions:

  1. Remove the Kernels: Stand each cob upright on the cutting board. Using a sharp knife, slice downwards to remove the kernels, aiming to keep them mostly intact. Place kernels aside in a bowl.
  2. Milk the Cobs: Lay the now bare cobs flat. Using the back (dull side) of the knife, scrape the cobs firmly to extract the remaining white, milky pulp and starch (the 'corn milk'). Collect this into the bowl with the kernels.
  3. Dice the Shallot: Finely dice the shallot; the pieces should be small enough to melt into the background.
  4. Sauté Aromatics: Melt the butter in a heavy-bottomed saucepan over medium heat. Add the diced shallot and sauté gently until translucent and softened, about 3–4 minutes. Do not let them brown.
  5. Cook Kernels: Add the corn kernels and the collected corn milk/pulp to the pan. Stir well and cook for 3–5 minutes, allowing the kernels to heat through and deepen in colour slightly.
  6. Add Dairy: Pour in the heavy cream and whole milk. Stir constantly to combine the liquids with the natural corn starch.
  7. Simmer and Reduce: Reduce the heat to low (very gentle simmer). Cook, stirring occasionally, for 8–12 minutes. The mixture should thicken noticeably as the corn starch activates and the liquid slightly reduces, coating the back of a spoon.
  8. Seasoning: Remove from the heat. Stir in the salt, pepper, and optional sugar/cayenne. Taste and adjust seasoning until balanced.
  9. Serve: Transfer to a warm serving dish, garnish with fresh chives if desired, and serve immediately alongside your favorite main course.