Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

This silky, light corn dish is a wonderful bed under Lemon Chicken. It is so delicious.

Creamy Sage Corn
  • 4 ears of corn (about 2+ cups)
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 2 tablespoons butter
  • 3 teaspoons finely-scissored sage
  • 1/2 cup heavy cream
  • 1/4 teaspoon fine sea salt
  • Freshly cracked pepper to taste

    Cut the garlic into razor-thin slices. Finely chop the shallots. Sauté the garlic and shallots in the butter over medium-low heat until translucent and soft. Add the corn kernels, corn milk, finely scissor-cut sage and heavy cream. Let it simmer away for 10 minutes or so to meld the flavors. Add the salt and pepper to taste. Such a great side dish.

  • Recipe Seeds: Garlic, Sage, Shallots, Sweet Corn

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