Creamy creamed corn

This creamed-corn recipe is great side-dish for a Tex-Mex meal or a barbecue.

Ingredients

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• 4 fresh sweetcorn cobs or 400g of canned sweetcorn kernels, drained
• 50 g (2 oz) butter
• 1 small onion, peeled and finely chopped
• 115 g (4 oz) pickles jalapeno chilli slices, drained
• 130 g (4.5 oz) full fat soft cheese such as Mascarpone cheese
• 25 g (1 oz) Parmesan cheese, grated, plus extra shavings to garnish
• sea salt and freshly ground black pepper

Method

1. Remove the husks form the kernels and pull off the silks.
2. Put the cobs in a bowl of cold water and brush away any remaining silks.
3. Stand each cob, thick end down on a cutting board and with a sharp knife, cutting close to the cob, strip the kernels off.
4. Melt the butter in a saucepan and fry the onion for 5 to 6 minutes on a low heat until translucent.
5. Add the kernels and cook for 4 to 5 minutes, no more or they will harden.
6. Chop the chilies and add to the sweetcorn mix.
7. Add the soft cheese and the grated Parmesan and cook, stirring, until the cheese has melted.
8. Season to taste and serve with shavings or Parmesan cheese.

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