Delicate corn with cream is a classic American side dish that perfectly complements any meat dishes and is prepared from a minimum of ingredients in 15 minutes.
The creamy base of the dish is a very thick bechamel sauce, made from a mixture of cream of medium fat and milk.
Start by preparing the base for the sauce from a mixture of butter and flour. Melt the butter over medium heat and pour in the flour. While stirring, hold the resulting paste on fire for about 30 seconds, and then gradually pour in a mixture of milk and cream.
Continuously and intensely stir the contents of the pan to break all the flour balls. If necessary, pass the mixture through a sieve.
Leave the sauce on the fire until thick, season with salt and pepper to taste.
In another pan, chop finely chopped onions until soft. Add to it garlic, a sprig of rosemary and sprinkle corn, having drained off all the liquid from it.
In the season the dish can be prepared from fresh young cobs.
When the grains are warm, pour in the sauce and wait for it to boil again. Remove the sprig of rosemary and serve the hot garnish to the table.
