Creamy Corn is a side dish of American cuisine, the most popular in the midwestern USA. It is a corn grains stewed in a creamy sauce that is excellent with them blends and emphasizes their natural sweetness. In preparation This dish option uses three “creamy” ingredients: butter, heavy cream and whole milk. Therefore corn It turns out incredibly tender and juicy. Fresh thyme and onion stuffed her spicy notes. Serve immediately. Garnish coming to any meat or poultry dishes.
The author of the recipe is Curtis Stone, a chef, culinary writer and TV host
Time:20 minutes. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 ears of yellow corn, cut grains
- 2 tbsp. l (30 gr.) Unsalted butter
- 1 medium onion, finely chopped (about 1 tbsp.)
- 8 fresh sprigs of thyme
- 1 tbsp. fat cream
- 0.5 tbsp. whole milk
Recipes with similar ingredients: corn, cream, milk, thyme
Recipe preparation:
- In a large skillet with non-stick coating over medium heat melt the butter. Add onion and thyme and sauté about 4 minutes, or until the onion is soft and pale golden.
- Add the corn, then cream and milk. Bring to a boil and simmer for 3-5 minutes, or until the corn warms up, but that’s it still will be crispy soft.
- Salt and pepper to taste. Remove thyme sprigs and immediately serve.
