Peppery Creamed Corn off the Cob

2 or 3 ears of sweet corn
2 tablespoons of Lactose-Free Milk
2 Tablespoons of Pepper
1/2 tablespoon of Kosher Salt
1 Tablespoon of Butter
1/2 tablespoon of Olive Oil

First, slice ALL the corn off the cobs. ALWAYS use fresh corn for this recipe. Canned Corn just tastes WRONG for this.

In medium frying pan at low to medium heat, add in the Olive Oil and Butter.

Add in the Corn, pepper and salt. Saute for 3 to 4 minutes.

Now Stir the contents up, and add in the Milk and pepper. Stir the saute around for 1 to 2 minutes. You’re getting the “juice” from the corn worked into the milk, and the pepper properly distributed.

COVER the pan, set heat to LOW and allow it to cook for about 5 minutes.

After 5 minutes, remove the cover, and stir. The “cream” should be fairly thick now.
Serve with your favorite grilled steak or pork!

 

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