My Grandpa John is 92, and he's not feeling so hot this week. Since I'm here on the west coast with nothing to do but call my mom to check in, I decided to eat sweet corn in celebration of my favorite Nebraska farmer.
I was hoping to make a chilled corn soup, but since I *still* don't have a fine-meshed sieve (first world problem!), I bagged that and went for sauteed instant gratification.
Grandpa John's Creamy Sweet Corn
6 ears sweet corn, cut from cob
2 Tbs. butter
1 spoonful low-fat cream cheese
1 glug skim milk
cilantro
paprika (smoked if you've got it)
sea salt and cracked pepper
Heat up a skillet, melt half the butter and throw in your corn until it's turning a happy sunshine color. I could eat sweet corn raw, so I don't cook it more than about four minutes. Add the S&P, paprika, and cilantro. Then toss in the cream cheese, help it get melty in the pan, turn down your heat and finish with the butter and milk. Add more S&P if you like.
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