Creamy Cheesy Corn

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Remove kernels from two large sweet corns and add to a pot of hot water along with about a teaspoon of salt. Boil for about 5 minutes until cooked through. Drain and set aside.
   ▶ ≈0:30
2. 2
   Add 50 grams of unsalted butter to a wide pan and melt over low heat.
   ▶ ≈1:14
3. 3
   Once the butter is melted, add 7 finely chopped garlic cloves and sauté over low heat until fragrant.
   ▶ ≈1:29
4. 4
   Add 2 tablespoons of all-purpose flour and mix well with the butter and garlic, cooking briefly to form a roux.
   ▶ ≈1:55
5. 5
   Gradually pour in 2 cups of boiled milk while continuously whisking to ensure the flour dissolves completely and forms a smooth, lump-free creamy sauce.
   ▶ ≈2:16
6. 6
   Season with half a teaspoon of salt, quarter teaspoon of pepper powder, 2 teaspoons of Italian seasoning, and 1 teaspoon of chilli flakes.
   ▶ ≈2:50
7. 7
   Add the cooked corn kernels and 1 cup of processed cheese bits (mozzarella and cheddar blend), stirring gently until the cheese melts completely into a thick, glossy sauce.
   ▶ ≈3:17
8. 8
   If the mixture becomes too thick, add a splash of warm milk to achieve the desired creamy consistency.
   ▶ ≈3:44
9. 9
   Serve hot immediately in bowls or cups, optionally accompanied by bread on the side.
   ▶ ≈4:07