I couldn’t think of a better name for this corn. So I just named it simply. I had some corn sitting around for 3-4 days and by the time I cooked it, it wasn’t very good. The sweetness was gone, it was just boring, flat and dull. Well, maybe that’s pushing it! Anyhow, I steamed it up, removed the kernels and cooked it up with some other goods… I could barely get it out of the pan before my whole family ate it all.
5 ears corn, husked, steamed and kernels removed
1 Tbsp olive oil or butter
2 tsp agave
1/2 cup 1/2 and 1/2 or cream, optional
Heat up a medium sized pot to medium. Add olive oil and corn. Stir and add agave.
Add cream and salt, cover and turn to low and let cook 20 minutes.
Serve as a side, toss in a pasta dish, add to salad!
Fun additions for this corn:
Add one of these ingredients to the corn before you let it simmer for the 20 minutes
Fresh peeled and roasted and diced green chile
Diced rst red pepper
Diced sun dried tomaotes
Or toss with these when the corn is done cooking:
Diced green onions
Basil (or any fresh herb)