Directions:
- Using a thin, sharp knife, slice the corn kernals from each cob into a large measuring cup, scraping the cobs with a knife to extract any juices, until you hve 3 cups.
- In a large heavy saucepan,bring the cream to a boil over moderately high heat( it tends to foam up and boil over, so be ready to stir it down). Add the corn kernals and return to a boil, then reduce the heat to moderately low, and boil gently, stirring until the cream is thick and coats the corn, about 15 minutes.
- Stir in the butter, parsley and sage. Season with salt and pepper, to taste.
- Note: You may make this up to 3 hours ahead. Set aside at room temperature, partially covered. Rewarm over moderate heat until hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.41 Kcal (923 kJ) | ||
| Calories from fat | 158.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 27% | |
|---|---|---|---|
| Cholesterol | 56.37mg | 19% | |
| Sodium | 24.18mg | 1% | |
| Potassium | 237.29mg | 5% | |
| Total Carbs | 15.43g | 5% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 3g | 6% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 193.85 Kcal (812 kJ) | ||
| Calories from fat | 139.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.53g | 27% | |
|---|---|---|---|
| Cholesterol | 49.57mg | 19% | |
| Sodium | 21.26mg | 1% | |
| Potassium | 208.7mg | 5% | |
| Total Carbs | 13.57g | 5% | |
| Sugars | 2g | 9% | |
| Dietary Fiber | 2.13g | 10% | |
| Protein | 2.63g | 6% | |
| Vitamin C | 6.5mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 26.3mg | 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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