Jo-Anne van den Berg-Ohms4 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
John Scheepers * Bantam, CT
This silky, light corn dish is a wonderful bed under Lemon Chicken. It is so delicious.
Creamy Sage Corn
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.