Creamy Corn with Chives

Creamy Corn with Chives

(I talked about this recipe here)

6 ears corn, shucked
1 1/2 teaspoons kosher salt
1 teaspoon cornstarch
1/3 cup onion, finely chopped
1 1/2 tablespoons unsalted butter
1/3 cup water
2 tablespoons chives, minced

Working over a shallow bowl, cut corn kernels off cobs. Scrape each cob with a knife to extract juices. Discard cobs.
Puree 2 cups of corn kernels, reserving the remainder, in a food processor or blender.
Stir salt and cornstarch into the pureed kernels. Set mixture aside.
Cook onion and butter in a saucepan over medium-low heat, stirring frequently, until softened.
Add reserved (unpureed) corn kernels and water to the saucepan. Simmer briskly, covered, until corn is crisp-tender, 4-5 minutes.
Stir corn puree into saucepan. Bring to a boil, then reduce to a simmer, and cook, stirring, until thickened - about 2 minutes (if mixture appears too thick, thin with water 1 tablespoon at a time).
Stir in chives before serving.

makes 4 servings, 2 HUs per serving.
adapted from: Gourmet