Corn In Parsley Cream
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This recipe can be halved or the leftovers can be refrigerated and reheated.
INGREDIENTS
6 medium-size ears fresh sweet corn or 2 packages frozen whole-kernel corn
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons minced parsley
1 teaspoon paprika
1/2 cup half-and-halfRemove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl. If you are using frozen corn, cook according to package directions, then drain thoroughly.
Melt the butter in a 10 to 12-inch skillet over moderately low heat. Add the corn and cook, uncovered, for 4 to 5 minutes, stirring constantly to prevent sticking.
Season with the salt, pepper, parsley, and paprika. Stir in the half-and-half, and bring just to serving temperature, but DO NOT BOIL!
NOTE - Good with Basic Broiled Chicken.