Ingredients
2 packages (10 ounces each) frozen corn kernels
1 cup milk
1 cup corn
1 finely chopped jalapeno chile
2 tablespoons sugar
coarse salt and ground pepper
2 tablespoons chopped fresh cilantro
Preparation
In a medium saucepan, combine frozen corn kernels with milk. Cover; cook over medium-high heat, breaking up corn occasionally, until kernels separate, 5 to 7 minutes.
Transfer 1 cup corn and 1/2 cup liquid to a food processor. Blend until almost smooth; return to saucepan.
Add jalapeno chile (seeds and ribs removed for less heat, if desired) and sugar; season with coarse salt and ground pepper. Simmer over medium-low heat until corn is tender, 4 to 6 minutes. Stir in 2 tablespoons chopped fresh cilantro.
