Print
Email
Add a photoServings: 3
Ingredients
- 1/2 x onion, diced
- 1 Tbsp. butter
- 2 pch kosher salt
- 8 x ears fresh corn
- 1 sprg fresh rosemary, bruised
- 1 Tbsp. sugar
- 1/4 tsp turmeric
- 2 Tbsp. yellow cornmeal
- 1 c. heavy cream Fresh grnd black pepper
Directions
- In a saucepan over medium heat, sweat the onion in butter and salt till translucent/soft. In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and lowfat milk off the cob. Add in the corn and pulp mix to the saucepan and cook over medium high till the juice from the corn has tightened. Add in the rosemary.
- Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 min. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add in the heavy cream and cook till the corn has softened, about 2 to 3 min. Remove the rosemary. Season with freshly grnd black pepper.
- Yield: 3 c.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 3 servings | |
| Calories 298 | |
| Calories from Fat 175 | 59% |
| Total Fat 19.98g | 25% |
| Saturated Fat 11.91g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 161mg | 7% |
| Potassium 314mg | 9% |
| Total Carbs 29.36g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.84g | 5% |
| Protein 4.37g | 7% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
