Description
A sophisticated take on creamed corn featuring aromatic fresh rosemary and sautéed garlic for a savory, rich side dish.
Ingredients
Scale
- 4 cups sweet corn kernels
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and chopped rosemary to the butter, sautéing for 1 minute until fragrant but not browned.
- Stir in the corn kernels and cook for 5-7 minutes until the corn is tender.
- Pour in the heavy cream and stir to combine, scraping the bottom of the pan.
- Lower the heat to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.
- Stir in salt and black pepper to taste.
- Remove from heat once the sauce is thick enough to coat the corn kernels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American