Seven Fires, page 43
Do it only when corn is sweet and just picked at the peak of the season. Grate it rather than cut it off the cob.
Using a box grater, grate the corn kernels into a bowl. Then run the back of the knife down each cob to release all the milky liquid from the kernels.
Melt the butter with the olvie oil in a dutch oven over medium low heat. Add the onion and saute, stirring, until it is transluscent, do not brown. Stir in the corn kernels with all its liquid, and saute, stirring until the mixture thickens. Stir in 1/4 cup of the milk. Once the milk is absorbed, gradually stir in the rest of the milk. Simmer, stirring, until the corn is creamy, 4 to 5 minutes.
Add the basil to the corn, aloong wiht the red pepper flakes, salt and sugar, if desired.
Serve with toasted country bread and green salad.
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|Serving Size: 1 Serving (2245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1527 (43%)|
|Amt Per Serving||% DV|
|Total Fat 169.7g||226 %|
|Saturated Fat 97.9g||489 %|
|Monounsaturated Fat 52.4g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 600.3mg||185 %|
|Sodium 2502.3mg||86 %|
|Potassium 6736.9mg||177 %|
|Total Carbohydrate 355.4g||105 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 340.2g|
|Protein 157.2g||225 %|
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Calories per serving: 3521
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