Page title and description
- 2 large sweetcorn cobs
- 25g butter
- 1 tbsp olive oil
- 1 onion, finely diced
- 4 tbsp double cream
- leaves from 3 fresh thyme sprigs
- ½ tsp paprika
- salt and pepper
Prep time: 5 min
Cooking time: 20 min
Step 1Remove the papery husks and any stringy bits from the cobs. Stand on their ends and cut off the kernels.
Step 2Melt the butter and oil in a saucepan. Add the onion and fry gently for about 8 minutes.
Step 3Add the corn kernels, cream, thyme and paprika. Season and simmer for 10 minutes, stirring occasionally, until tender.
Step 4For a creamier texture, purée a little of the mixture and stir back in.