I learned this recipe from Mike at Mike's Bistro, so simple a little messy to make, but so creamy and delicious you won't believe there is no cream.
- Cook Time
- Prep Time
- 4 ears fresh corn on the cob
- 1 tablespoon olive oil
- 1 tablespoon white wine or stock
- Salt and pepper to taste
1 Slice off the tips of the corn kernels with a sharp knife and set aside. Then using a large spoon, scrape the corn flesh off the cob into a bowl it will be mushy and watery.
2 Heat pan with oil over medium heat (or you can use the pan drippings after cooking meat).
3 Add the corn mush to the pan and saute about 2 minutes. Add the wine and cook another minute, add salt and pepper to taste and stir in the corn tips. If it dries out just add a bit more wine or stock.
4 Serve with a crispy seared steak.