Recipe courtesy of Patti LaBelle
Print
Southern-Style Corn
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 large ears fresh corn
  • 1/2 stick (4 tablespoons) unsalted butter, plus 1/2 stick, optional
  • 1 cup light cream 
  • Pinch cayenne pepper, optional
  • Seasoning salt and black pepper

Directions

Working over a large bowl, cut the corn kernels from the cobs with a paring knife--cut close enough to the cob to get the creamy corn juice.

Melt 1/2 stick of the butter in a large nonstick skillet over low heat. Add the corn and then pour in the cream. Add the cayenne if using and 1/2 teaspoon each seasoning salt and black pepper; mix well. Cover and cook over low heat for 20 minutes. Before serving, add the remaining 1/2 stick butter if desired for extra buttery flavor.

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