Corn Off The Cob
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
57
Spice
48
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick)1 small
Yellow Onion (chopped)1 cup
Heavy Cream1
Salt2 tsps
Red Wine VinegarDirections:
1
Watch how to make this recipe
2
Melt the butter in a large saute pan over medium heat
3
Add the onions and saute until softened, about 3 minutes
4
Add the chicken stock, heavy cream, corn and some salt and pepper and cook, stirring occasionally, until the liquid is mostly evaporated and the corn is soft
5
If the corn isn¿t done but the liquid is gone, add a little more stock and continue cooking
6
Stir in the vinegar and serve