- 10 Minutes
- 15 Minutes
- Remove husks from the corn and cut the kernels off the cob into a medium bowl.
- Melt the butter in a large sauté pan over medium heat. Add the onion and jalapeno and sauté until the onion is translucent, about 4-5 minutes.
- Add the flour and cook for 1-2 minutes while stirring. Pour the cream and milk in and stir to combine. Season with sugar, salt and pepper.
- Add the corn and simmer over medium-low heat for 8-10 minutes or until thickened. Transfer to a serving bowl and garnish with the diced tomatoes.