Creamed fresh corn
Instructions:
- Heat the oil in a large saute pan over medium heat. Add the jalapeno, and cook 1 minute. Add the corn; cook, stirring, until the kernels are tender but not browned, about 5 minutes. Remove from heat.
- Transfer 1 1 / 2 cups cooked corn to a food processor; add the cream and milk. Process until the mixture is very smooth, about 3 minutes. Pass the mixture through a fine sieve into a medium bowl, pressing down on the solids to extract as much liquid as possible.
- Return the strained liquid to the saute pan, and stir to combine with the remaining corn mixture. Cook over medium heat until the liquid just comes to a simmer. Remove from heat, and season with salt and pepper. Serve hot.