Saturday, October 3, 2009

Fried Corn

Corn is good. Unless it's canned creamed corn. Then, not so much. Last night, we grilled our corn. That is probably my favorite way to eat corn. Rub some olive oil on it and sprinkle on some salt and pepper. Then just throw them on the grill until they are fire-kissed. Super-yum. This recipe from Sandra Lee is yum too. I did lighten it a little  bit. I used a smidge of butter and them olive oil instead of all butter. I used honey, a little less than called for. And finally, I used skim milk instead of cream. I really liked the taste of the honey on the corn. I didn't miss the extra fat either.

Fried Corn

4 tablespoons butter

1 (16-ounce) bag frozen corn, defrosted (I used fresh off the cob)
3 tablespoons white sugar or honey  (I used 1 T honey)
1/3 cup heavy cream (I used skim milk)
1/2 teaspoon black pepper

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot

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