Creamy Corn with Chives

Cut off corn kernels over a bowl, then scrape each cob with a knife to extract juice. Discard cobs.

Puree 1 cup kernels and all of juice in a food processor for two minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.

Cook onion in butter in saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, about 5 minutes.

Stir corn puree again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about two minutes. Season with pepper and stir in chives.

NOTE: I found this in September 2000 Gourmet. It called for four ears of corn but said to puree two cups kernels---and I used four ears and only GOT two cups of kernels! So I just pureed one cup and went on to follow the recipe. The only seasonings I adjusted was to only put one-half teaspoon kosher salt (rather than one) and only half a teaspoon of cornstarch (instead of 3/4). All other proportions I kept the same. We REALLY did like the flavor and consistency of the corn!