How to make it

  • Mix half of the corn with the water that comes in the can together with the milk, yolk and cornstarch in a blender
  • In a pan add the margarine, a pinch of salt and seasoning mix (I usually do my own by mixing salt, 1 onion and 1 whole garlic in a food processor and then use a tea spoon on savory recipes)
  • Add the other half of the corn that is left in the can
  • Switch heat to low and pass the ingredients you mixed in the blender through sieve or chinoise directly into the pan
  • Turn the heat back up and keep stiring it with gentle movements nonstop in all directions so it doesn't clump
  • When you feel it is about to boil turn heat back down and keep stirring until it does boils. Turn stove off immediately.
  • Add choped parsley , taste and correct salt if necessary.
  • Hint: if you cream is too thick add some more milk. If it's too watery add a bit of cornstarch dissolved in milk and take back to the stove following the procedures above.

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