In Granite Falls, Minnesota, Florence Jacoby uses cream to dress up fresh or frozen corn. The simple side dish tastes rich and takes just minutes to simmer together.
- 2 cups fresh or frozen corn
- 1/4 cup half-and-half cream
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- In a large saucepan, combine all ingredients. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 6-8 minutes or until heated through. Yield: 4 servings.
Originally published as Creamy Sweet Corn in Quick Cooking March/April 1999, p8
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