Mitchel Reeder
May 24, 2018
Sage Creamed Corn
Mr. Reeder
Ingredients
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
Directions
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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