Risotto Style Corn Recipe
Ingredients
| Ears of corn | 6 | |
| Butter/Margarine | 2 Tablespoon | |
| Red onion | 1 Large, chopped | |
| 1 red bell pepper, seeded and chopped | ||
| Whipping cream | 2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Pull off and discard husks and silk from corn; rinse corn.
With a sharp knife, cut kernels from cobs and set aside.
Melt butter in a wide frying pan over medium-high heat.
Add onion and bell pepper and cook, stirring often, until vegetables are soft about 10 minutes.
Add corn, cream, and sugar.
Cook, stirring constantly, until mixture is thickened 10 to 15 minutes.
Season to taste with salt and pepper.
With a sharp knife, cut kernels from cobs and set aside.
Melt butter in a wide frying pan over medium-high heat.
Add onion and bell pepper and cook, stirring often, until vegetables are soft about 10 minutes.
Add corn, cream, and sugar.
Cook, stirring constantly, until mixture is thickened 10 to 15 minutes.
Season to taste with salt and pepper.
Chef
