Preparation

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 thep an and saute about two 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.

Special instructions

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.