Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Jill Melton
Recipe by Cooking Light April 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

170 calories; calories from fat 25%; fat 4.8g; saturated fat 2.1g; mono fat 1.4g; poly fat 1g; protein 5.8g; carbohydrates 31.5g; fiber 5.3g; cholesterol 9mg; iron 1.1mg; sodium 235mg; calcium 32mg.
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