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Herbed Corn In Cream

Western.Chefs's picture
Ingredients
  Fresh sweet corn kernels/2 one pound cans whole kernel corn, drained 4 Cup (64 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Butter/Margarine 2 Tablespoon
  Minced chives 2 Tablespoon (Fresh / Frozen / Freeze Dried)
  Minced fresh basil/1/8 teaspoon dried basil 1⁄4 Teaspoon
  Minced fresh chervil/1/8 teaspoon dried chervil 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
  Paprika 1 Pinch
Directions

GETTING READY
1. Prepare a double boiler. To do so, place a medium saucepan filled with 3 inches of water, on a medium flame and simmer water.
2. Place a basin or pan that fits into the boiler such that the base of the vessel does not come in direct contact with the simmering water.

MAKING
3. In the vessel of the double boiler combine corn, cream, butter, chives and chervil.
4. Stir to blend well and cover the vessel with a lid.
5. Allow the corn to cook for 10 minutes until it is tender.
6. Season the corn and cream with salt and pepper to taste.

SERVING
7. Ladle the corn and cream into a large serving bowl or into individual soup bowls.
8. Garnish with a sprinkle of paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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