Corn cream

Directions

• Remove the corn kernels from the cobs. 
  You can do this by slicing them with a knife or using a grater to extract the kernels.
• In a large pan, melt the butter over medium heat. 
  Add the chopped onion and garlic and sauté until soft and lightly browned.
• Add the corn kernels to the pan and sauté for a few minutes, stirring occasionally.
• Then add the vegetable stock or water to the pot and bring to a boil. 
  Reduce the heat to medium-low and cook for about 10 minutes, or until the corn kernels are tender.
• Remove the pan from the heat and let the mixture cool slightly. 
  Then use a blender or food processor to blend the mixture to a creamy consistency.
• Return the mixture to the pan over low heat and add the milk. 
  Heat the creamed corn, stirring occasionally, until hot. 
  Season with salt and pepper to taste.
• If you prefer a smoother cream of corn, you can run it through a sieve or fine strainer to remove any remaining fiber or skin.
• Serve the corn cream hot, garnishing with chopped parsley, if desired.