Ingredients

serves 4

　　2 tablespoons olive oil

　　1 jalapeño pepper, seeded and diced

　　8 ears fresh corn, husks and silk removed, kernels cut from cobs

　　1/4 cup heavy cream

　　1 1/4 cups milk

　　3/4 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　

Step 1

Heat the oil in a large sauté pan over medium heat. Add the jalapeño, and cook 1 minute. Add the corn; cook, stirring, until the kernels are tender but not browned, about 5 minutes. Remove from heat.

　　

Step 2

Transfer 1 1/2 cups cooked corn to a food processor; add the cream and milk. Process until the mixture is very smooth, about 3 minutes. Pass the mixture through a fine sieve into a medium bowl, pressing down on the solids to extract as much liquid as possible.

　　

Step 3

Return the strained liquid to the sauté pan, and stir to combine with the remaining corn mixture. Cook over medium heat until the liquid just comes to a simmer. Remove from heat, and season with salt and pepper. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.