by Divine Domesticity on August 21st, 2009
Another woah-my-God-good recipe coming at ya! We made this twice in one week. So delicious!
The original recipe called for frozen corn (16 oz.), but many reviewers remarked that the frozen corn turned out tough and to try using canned corn instead. I did use canned corn, and it was so good, I won't even worry about buying frozen corn for this.
Makes 2 servings
4 tablespoons butter
1 can of corn,drained
2 tablespoons white sugar or honey (I used honey)
1/3 cup heavy cream (I used Whole Milk)
1/2 teaspoon black pepper
1. 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.
Recipe from Food Network