John Myers
Ingredients for 6 servings:
- 600 g corn kernels
- 300 g processed cheese
- 1 onion(s)
- 1 garlic clove(s)
- 2 pinches of pepper
- 3 pinches of salt
- 2 pinches of sugar
- 100 g butter
- 1 shot of white wine
- 1 cup of cream, approx. 200 ml or the same amount of milk
- 2 pinch(s) chili powder
- some chives
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Cook the corn with a pinch each of sugar and salt and a knob of butter for 10-15 minutes. Meanwhile, sweat the chopped onion and chopped garlic in the remaining butter and sugar until translucent, then deglaze with a splash of white wine. Add almost all of the drained corn (reserve a few kernels for soup garnish), the cream or milk, and the processed cheese. Bring to a boil, stirring constantly, until the processed cheese is dissolved. Puree everything with a good, sharp hand blender or even a stand mixer. If the blender blade isn’t sharp enough or the machine is too slow, the kernel skins won’t be pureed, and everything will have to be passed through a sieve. Season with chili and serve with the remaining corn kernels and chives. You can also add a dollop of sour cream; it also looks good.
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