Directions:
- With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
- With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the corn milk as possible and add to the corn kernels.
- In a skillet, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
- Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
- Uncover for the last five minutes to allow the mixture to thicken slightly.
- Just before serving, beat the remaining cream to a froth with the egg and add to the corn.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.63 Kcal (1116 kJ) | ||
| Calories from fat | 153.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.02g | 26% | |
|---|---|---|---|
| Cholesterol | 75.03mg | 25% | |
| Sodium | 232.93mg | 10% | |
| Potassium | 397.44mg | 8% | |
| Total Carbs | 27.25g | 9% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 4.23g | 17% | |
| Protein | 5.36g | 11% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 31.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 142.66 Kcal (597 kJ) | ||
| Calories from fat | 81.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 26% | |
|---|---|---|---|
| Cholesterol | 40.15mg | 25% | |
| Sodium | 124.63mg | 10% | |
| Potassium | 212.65mg | 8% | |
| Total Carbs | 14.58g | 9% | |
| Sugars | 3.27g | 24% | |
| Dietary Fiber | 2.26g | 17% | |
| Protein | 2.87g | 11% | |
| Vitamin C | 5.9mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 8% | |
| Calcium | 16.9mg | 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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