Directions:
- Working in a large bowl, cut kernels from cobs with a sharp knife and set aside. Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure. (You should have at least 3/4 cup of corn pulp. If not, add 2 tablespoons crème fraîche.) Transfer pulp to a blender and purée with 2 tablespoons crème fraîche until smooth.
- Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Stir in kernels, then add corn purée, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes. Stir in basil to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.21 Kcal (767 kJ) | ||
| Calories from fat | 69.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 12% | |
|---|---|---|---|
| Cholesterol | 13.14mg | 4% | |
| Sodium | 414.6mg | 17% | |
| Potassium | 413.9mg | 9% | |
| Total Carbs | 27.55g | 9% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 1.5mg | 8% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 90.91 Kcal (381 kJ) | ||
| Calories from fat | 34.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 12% | |
|---|---|---|---|
| Cholesterol | 6.52mg | 4% | |
| Sodium | 205.74mg | 17% | |
| Potassium | 205.39mg | 9% | |
| Total Carbs | 13.67g | 9% | |
| Sugars | 2.88g | 23% | |
| Dietary Fiber | 2.18g | 18% | |
| Protein | 2.4g | 10% | |
| Vitamin C | 5.3mg | 18% | |
| Iron | 0.7mg | 8% | |
| Calcium | 13.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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