Ingredients
- 6 ears of corn
- 1 cup onion, finely chopped
- 1 tablespoon butter
- ½ teaspoon olive oil
- 1 cup heavy cream
- 1 teaspoon salt
- ¾ tablespoon granulated sugar
- Freshly ground black pepper to taste
- 1 sweet red pepper, finely chopped
Preparation
Slice the kernels off three ears of corn. Grate the remaining three ears on the large holes of a box grater and set aside.
Heat the butter and oil in a medium-sized saucepan over medium-high heat.
Add the onion and cook until wilted and soft, about 3-5 minutes.
Stir in the corn, heavy cream, salt, sugar, and pepper. Cook, stirring occasionally, until slightly thickened, about 12-15 minutes.
Keep on low heat until ready to serve.
