1 onion, chopped

2 tbsp (30 g) butter

2 cups (300 g) blanched fresh corn kernels or frozen corn kernels, thawed

1/4 cup (60 ml) 35% heavy cream

1/2 cup (125 ml) milk

Salt and pepper

In a saucepan over medium heat, soften the onion in the butter. Add the corn and continue cooking for 1 minute. Add the cream and simmer for about 2 minutes or until the corn is tender. Add the milk and, with a stick mixer, purée half the corn mixture. Continue cooking over medium-low heat, stirring a few times, for about 20 minutes or until the mixture becomes creamy. Season with salt and pepper.

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