Caramelized Corn Sauté

Cooking Light
It's hard to make fresh sweet corn taste better, but a splash of half-and-half does it by adding a nutty flavor. Milk would curdle here, but cream won't. Make sure to get all the pulp and milky juice when you cut the corn from the cob.
6 servings (serving size: about 3/4 cup)

Ingredients

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1 teaspoon butter or stick margarine
6 cups fresh corn kernels (about 5 ears)
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon black pepper

Preparation

Heat butter in a large nonstick skillet over medium-high heat. Add corn, onions, and bell pepper; cook 10 minutes or until lightly browned, stirring frequently. Stir in half-and-half, salt, and black pepper; cook 2 minutes.

Created date

June 2004

Nutritional Information

Calories 170
Caloriesfromfat 25 %
Fat 4.8 g
Satfat 2.1 g
Monofat 1.4 g
Polyfat 1 g
Protein 5.8 g
Carbohydrate 31.5 g
Fiber 5.3 g
Cholesterol 9 mg
Iron 1.1 mg
Sodium 235 mg
Calcium 32 mg