Serves: 2-4
Ingredients
Heat the butter in a large skillet over medium-high heat, and when it is bubbly, add the onion. Saute for five minutes, add the carrot and zest, and cook for four minutes. Throw in some salt and then the corn, and cook for a few minutes.Pour in the cream, and add salt, pepper & pepper flakes to taste. Continue to cook on medium heat,stirring constantly.Cook until the flavors are blended, or for about 10 - 15 minutes.
Recipe sourced from: Brooklynsupper.com
Ingredients
- 3 small ears corn, cooked, cooled and cut off the cob
- 1 sweet carrot, shredded
- 1/2 onion, diced
- 4 scallions, chopped
- 1 tsp lemon zest
- 2 tbs butter
- 1/2-3/4 cup cream
- salt and pepper
- 1/2 tsp red pepper flake
Heat the butter in a large skillet over medium-high heat, and when it is bubbly, add the onion. Saute for five minutes, add the carrot and zest, and cook for four minutes. Throw in some salt and then the corn, and cook for a few minutes.Pour in the cream, and add salt, pepper & pepper flakes to taste. Continue to cook on medium heat,stirring constantly.Cook until the flavors are blended, or for about 10 - 15 minutes.
Recipe sourced from: Brooklynsupper.com