ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramelized Corn Sauté

Yield 6 servings (serving size: about 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.