Creamed Corn with Basil

Creamed Corn with Basil Healthy Recipe

8 Servings 35 min Cook

Macros/Serving: 171 Calories


1 1/4 Tbsp, chopped Basil
4 Tbsp chopped Shallots
1 Cup Water
2 Tbsp Butter
1 Tsp Salt
1/4 Tsp Pepper
3 Tbsp Heavy Whipping Cream
8 Ear, large (7-3/4" to 9" long) yields Corn


Working in a large bowl, cut kernels from cobs with a sharp knife and set aside.

Scrape back of knife several times against cobs to extract remaining corn pulp, scraping into a large glass measure.

(You should have at least 3/4 cup of corn pulp.

If not, add 2 tablespoons crme frache.

) Transfer pulp to a blender and pure with 2 tablespoons crme frache until smooth.

Cook shallot in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.

Stir in kernels, then add corn pure, water, salt, and pepper and simmer, uncovered, stirring occasionally, until kernels are just tender, 3 to 4 minutes.

Stir in basil to taste.