Okay folks, this is the recipe that surpasses all other recipes. The side dish of side dishes. Vegetables are proud to call this one their own. This is the dish that you need to plan your next meal around just to accommodate it. I’m not kidding, it’s that good. We had my grandparents up for supper the other night and I fixed this corn, along with steamed broccoli and honey lime shrimp (recipe forthcoming). Mimi thought it was so good she made sure to write the recipe down before she left. And Ryan and I liked it so well that I made it again the next night! Please, for the love of veggies, go run to the store, buy your ingredients, and go make this (preferably alone so you don’t have to share ;)). *Note, double the recipe if cooking for more than 2 people. You will want enough for seconds.
what you’ll need:
- 1 Tbsp. butter
- 3 ears of fresh corn, cut off the cob
- salt and pepper to taste
- 1/8 tsp cayenne pepper
- 3 Tbsp. heavy whipping cream
- 1/4 cup crumbled feta cheese
- juice of one lime
how you’ll do it:
melt the butter in a large skillet
add corn and salt and pepper
stir until edges start to get golden brown
add cayenne pepper and blend in
add whipping cream and stir until creamy and thick, like a sauce
pour into medium bowl and add feta and lime juice
mix well and serve immediately
I tried this the second time around with 1 can of whole kernel corn, and it still turned out okay, just with a slightly different taste of the corn.
