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There are many variations of this delicious corn recipe, with or without tomatoes. This one was passed down to me from old friends.
Cut corn off the cob; shave down the cob to get the juice using blunt knife edge (shave each cob right after cutting kernels from it; then move on to next).
In large cast iron skillet, melt stick of butter then saute onion, jalapeno & red pepper; when tender, add corn, cream, salt, pepper, and sugar. Cook over low heat, stirring almost constantly, for 20 minutes.
If corn takes longer to get soft, add more cream and a little more butter.
**I’ve used 1-2 large bags fresh frozen corn when I was short on time.
**You can roast the corn cobs then scrape the corn off; adds a smokey flavor to the dish.
**May also add garlic