12 ears of corn
2 ounces whole butter
4 ounces onion, small dice
8 ounces heavy cream
2 tablespoons basil leaves, chopped
salt and white pepper, to taste
Servings: 10
1. Cut the kernels from the ears.
2. Sauté the onions in the butter without browning.
3. Add the corn and sauté until hot.
4. Add the cream. Bring to a boil and reduce slightly. Add the basil and season with salt and white pepper.
2 ounces whole butter
4 ounces onion, small dice
8 ounces heavy cream
2 tablespoons basil leaves, chopped
salt and white pepper, to taste
Servings: 10
1. Cut the kernels from the ears.
2. Sauté the onions in the butter without browning.
3. Add the corn and sauté until hot.
4. Add the cream. Bring to a boil and reduce slightly. Add the basil and season with salt and white pepper.
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