Ingredients
| 6 cups | Sweetcorn, freshly shucked & cut off cobs or frozen |
| 40gr / 2 tbl | Sugar, white granulated |
| 1 tsp | Salt |
| 3 tbl | Butter, real fresh |
| 3 tbl | Butter, real fresh |
| 125gr / 1/2 cup | Double cream |
Method
Place corn, sugar and salt into pot, cover with water and boil for 5-6 minutes till tender. Drain.
Place 4 cups (2/3 of total quantity) back onto stove over very low heat with butter, stir and allow to warm
Place 2 cups of corn (1/3 of total quantity) into blender with 3 tbl butter and blend adding cream as it blends
Add blended corn into whole kernels and turn heat up a little.
Stir constantly for a few minutes and allow to thicken.
Season with more butter, salt and/or sugar to taste.
This can be made with either fresh or frozen corn and is really good with either but I prefer the slight bit of extra crispiness of the fresh corn.
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