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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It's hard to make fresh sweet corn taste better, but a splash of half-and-half does it by adding a nutty flavor. Milk would curdle here, but cream won't. Make sure to get all the pulp and milky juice when you cut the corn from the cob. Ingredients:
1 teaspoon butter or stick margarine |
6 cups fresh corn kernels (about 5 ears) |
1/2 cup chopped green onions |
1/2 cup chopped red bell pepper |
1/2 cup half-and-half |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Heat butter in a large nonstick skillet over medium-high heat. Add corn, onions, and bell pepper; cook 10 minutes or until lightly browned, stirring frequently. Stir in half-and-half, salt, and black pepper; cook 2 minutes.
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