Mitchel Reeder

May 24, 2018

Sage Creamed Corn

Mr. Reeder


2 T unsalted butter

2 garlic cloves, minced

6 sage leaves, chiffonade

4 ears corn, kernels removed (can use frozen corn)

1/2 cup heavy cream

Sea salt and fresh cracked black pepper



Brown the butter over medium-high heat, then add garlic and sage. Saute until garlic is lightly golden. Add corn and add cream, simmer for about five minutes. Salt and pepper to taste.


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