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Ingredientes
- 1/2 x onion diced
- 1 Tbsp. butter
- 2 pch kosher salt
- 8 x ears fresh corn
- 1 sprg fresh rosemary bruised
- 1 Tbsp. sugar
- 1/4 tsp turmeric
- 2 Tbsp. yellow cornmeal
- 1 c. heavy cream Freshly-grnd black pepper to taste
Direcciones
- In a saucepan over medium heat, sweat the onion in butter and salt till translucent/soft.
- In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and lowfat milk off the cob.
- Add in the corn and pulp mix to the saucepan and cook over medium high till the juice from the corn has tightened. Add in the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 min.
- Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add in the heavy cream and cook till the corn has softened, about 2 to 3 min. Remove the rosemary. Season with freshly grnd black pepper.
- This recipe yields 3 c..
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 476g | |
| Calories 883 | |
| Calories from Fat 521 | 59% |
| Total Fat 59.44g | 74% |
| Saturated Fat 35.47g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 480mg | 20% |
| Potassium 910mg | 26% |
| Total Carbs 85.97g | 23% |
| Dietary Fiber 8.8g | 29% |
| Sugars 23.52g | 16% |
| Protein 12.96g | 21% |
