Ingredients
1 chopped onion 
2 tbsp flavourless oil 
1 x 340g tin of sweetcorn kernels 
250g frozen sweetcorn kernels 
½ heaped tbsp cornflour mixed with 1 tbsp water to form a paste 
1 tbsp condensed milk 
½ tsp salt (if needed) 

Equipment Needed 
A food processor or blender

Method
Put 30g of frozen sweetcorn to one side and in a food processor or blender, blitz the remaining sweetcorn (including the liquid from the tinned sweetcorn) until most but not all of the kernels break down into a textured puree.  You are not looking for smooth here but you do need it to be creamy. 

Heat the remaining oil in a medium pan over a medium heat and cook the onions for 5-7 minutes until soft and translucent.  Add all of the sweetcorn, the cornflour slurry and the condensed milk to the pan and stir thoroughly.  Cook for 10 minutes until hot creamy and delicious.  Check for seasoning and serve.