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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
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If using fresh corn: remove kernels from cobs into bowls. Using the dull side of a knife, scrape mild and pulp from cobs and add to the bowl. Heat butter in med saucepan over med heat. When melted and bubbling, add shallots. Cook, stirring until soft and translucent. Add corn, and flour. Cook stirring 1 minute. Stir in chicken stock; turn heat to high and cook until liquid is reduced by half (about 3 min). Add cream; cook mixture until thick and creamy, about 4 min more. Remove from heat; stir in salt, pepper, herbs, and cheese. Garnish with additional parmensan. ENJOY!