| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons (1/2 stick) butter
- 1 small yellow onion, chopped
- 1 cup chicken stock, plus more if needed
- 1/2 cup heavy cream
- 8 ears corn, shucked and kernels cut off
- 8 ears corn, shucked and kernels cut off
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 teaspoons red wine vinegar
Instructions
- Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 3 minutes. Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft. If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking. Stir in the vinegar and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 296 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 14 g |
| Protein | 8 g |
| Cholesterol | 37 mg |
| Sodium | 622 mg |
Reviews
I scaled it down for 2 people. Added garlic and parmesan. Delicious.
The most delicious way to eat corn!
Can this be made ahead of time?
Very easy and good. I only added 1/2 teaspoon of red wine. Next time I may not add any at all.
A few repeats in the menu. I can’t wait to make this, corn is my fav. Miss your show, Nancy!
Thanks again
I just tried it for the first time. Best corn off the cob recipe. Definitely making it again. Thank you for sharing the recipe, Nancy.
Sszdvok4
I have cooked this recipe several times and love it more each time. This is not the usual fried/cream corn I was raised with and have cooked for years. This corn recipe is really good. Thank you Nancy!
it’s a hit with my family