- 1/2 cup olive oil
- 2 jalapeño peppers, seeds removed and peppers diced into 1/8-inch pieces
- 2 1/2 pounds frozen sweet corn, thawed
- 1/2 cup heavy cream
- 2 1/2 cups nonfat milk
- Salt and pepper, to taste
Heat oil in a large pan over medium heat. Add jalapeños and cook for 1 minute. Add corn and cook for 6 to 8 minutes, stirring occasionally, until kernels are soft but not brown. Turn off heat.
Remove 1/3 of cooked corn mixture to a blender. Add cream and milk and puree. Add puree back to pan and bring to a simmer over medium heat. When just simmering, remove from heat and cool. Season with salt and pepper.