3 cups frozen corn
4 TBS butter
1/2 cup heavy (whipping) cream
1/2 cup water
2 tsp. cornstarch
1-2 tsp. sugar
Salt and pepper to taste
Place all ingredients in a large skillet or 2-quart saucepan over medium heat; stir until mixture just comes to a boil, making sure the cornstarch dissolves completely. Reduce the heat to medium-low and let the mixture simmer, uncovered, stirring occasionally, until it thickens 6-7 minutes longer. If you want a creamier consistency, pulse several times with an immersion blender to break up some of the corn kernels.
Serves 6
Source: The Dinner Doctor - Anne Byrn
Kimberly
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