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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 270 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 13 g
- Saturated Fat
- 8 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 270 mg
Ingredients
Directions
- Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
- Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.
