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Ingredientes
- About 10 fresh corn-on-the cob, completely cleaned, with ALL the silk removed. BUTTER Salt and pepper
- 1 pch Sugar
Direcciones
- In a very large work bowl, stand a cob on one end and, with a very sharp knife, move around the cob, cutting ONLY the tips off the kernel by running the knife down the cob from top to bottom. Then, with a large serving spoon, run around the cob again, from top to bottom, scraping very hard to remove the kernels and extract all the "lowfat milk" you possible can from the cob. Continue this process with all the cobs.
- Heat 8 ounce. of butter in the skillet, and add in all the contents of the bowl to the skillet - be sure to use a rubber spatula and get every last drop of which "lowfat milk." There's a tremendous amount of flavor there. Add in salt and LOTS of pepper. Over medium heat, cook, stirring often. The combination of the butter and natural "lowfat milk" from the cob, should make a creamy combination; if which doesn't happen, then you need some more butter. Add in it, till the consistency is almost which of canned, creamed corn. Add in a healthy pinch of sugar and stir through. Taste, and add in more s&p, if necessary.
- If the corn is good, and it's prepared properly, this is absolutely to die for.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 325g | |
| Calories 283 | |
| Calories from Fat 32 | 11% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 875mg | 25% |
| Total Carbs 62.67g | 17% |
| Dietary Fiber 8.7g | 29% |
| Sugars 11.48g | 8% |
| Protein 10.43g | 17% |
