Skillet Creamed Corn with Chives

Instructions

1. Melt the butter in a large, deep skillet over medium heat. Add the shallots with a pinch of the salt and cook for 3 minutes, until soft but not browned. Stir in the garlic for 30 seconds.
2. Add the corn and cook for 4 to 5 minutes, stirring now and then, until hot and a few kernels start to catch some color.
3. Pour in the milk. Use a stick blender in short pulses until about a third of the corn is puréed and the rest is still whole. Or blend a third of the corn with the milk in a regular blender and pour it back.
4. Add the cream, the remaining salt, the pepper and the sugar if using. Simmer gently for 5 minutes, stirring often, until the sauce thickens slightly.
5. Stir the cornstarch mixture, add it to the pan and cook for 1 to 2 minutes, until glossy and thick enough to coat a spoon.
6. Take the pan off the heat, stir in the chives, taste and adjust the salt. Serve hot.

Tips

• Blending part of the corn is what gives the creaminess without flour, and the whole kernels keep some bite. If the sauce gets too thick, loosen it with a splash of milk.
• Frozen corn works all year, while fresh corn is sweetest in summer. Add a pinch of cayenne for heat, or stir in a handful of grated cheddar at the end.