I don’t know anyone who does not like/love corn on the cob. This is the same thing but different. Ready to try?
- 7 ears of fresh corn
- 2 tsp. sugar
- 1/2 cup butter
- 2/3 cup whipping cream
- pinch of salt
First, cut the corn from the cob. Combine with the sugar, stir to cover and let sit in the refrigerator for about an hour.
Melt the butter in a saucepan and when melted, add the corn and cook for about 3 – 3 1/2 minutes. Gradually add the cream, stirring to combine and making sure not to burn it.
Cook now for about 14-15 minutes over a medium heat until the liquid is almost all absorbed. Stir in the salt and serve to some very lucky people at the table.
You will be making this over and over.