Chicken with Creamed Corn II

My mum came to visit last month and helped with cooking (she does cook very well). She corrected one of my recipes, the creamed corn. I never really got that recipe from her, I just cooked it as I remembered it, using double cream. Apparently she never used cream and all she did was use corn flour. So here's her take on that.

Breast chicken steaks or fillets, seasoned with salt and pepper
1 can of corn or frozen corn (defrosted)
1 can of milk
1-2 tbspoons of cornflour
salt

Blend the corn and the milk for some 15 seconds (more if you don't want little pieces of corn)
Add it to a hob and add the cornflour. Mix it until it boils and then reduce the heat, letting it cook (don't forget to mix it, always) until it reaches the consistency you want (a cream).
Check the salt. Turn off the hob, put the lid on.
Fry the steaks on a hot frying pan. Since I'm pregnant, I'm overcooking them all.

Put the steaks on a plate, the cream on top of them and some parsley (optional) to decorate it all.

Serve it with white rice and broccoli salad

PS: both are delicious, but I think I slightely prefer the double cream one. But it's a close call