8 ears of New Jersey sweet corn, husked
2 tablespoons unsalted butter
1 shallot, minced fine
2 tablespoons filtered water
1 cup heavy cream
1 tablespoon sugar
¼ cup freshly grated Parmesan cheese (optional)
3 tablespoons chives, chopped
In the medium stainless steel mixing bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife.
Stand each cob upright in the large stainless steel mixing bowl. With the edge of a soup spoon, scrape downward to press out the sweet milky liquid.
In the 3-quart saucepan, melt butter over medium heat. Add onion, and cook, stirring until softened, 2 to 3 minutes. Add corn kernels, pulp, milky liquid and 3 tablespoons filtered water. Cover, open the Ultra-Temp control vent and set on medium heat. When the whistle sounds, reduce the heat to low, close the vent and cook until corn is tender, 10 to 12 minutes.
Add cream and sugar, mix well. Cover and turn the heat OFF. Mixture will thicken with natural sugars and starch of the corn, about 10 minutes.
To serve, top with grated Parmesan cheese and chopped chives.