Sage cream corn is one of my family’s favorite sides. A friend introduced this recipe to us while she was visiting us a couple years ago. It is also the base for a pasta I will show you at a later date. It is great all year but I made it for Thanksgiving this past week and wanted to share it with all of you! I make this without a recipe but I measured and wrote it all down. It does not have to be very specific with exact measurements so just have fun and enjoy!
Sage Cream Corn
8 ears of corn
1/4 cup heavy cream
1 bunch of fresh sage
Cut the kernels off of 8 ears of corn (you can use whole kernel frozen corn, around 24 oz, if fresh is not available- NOT canned). Place corn in pan with olive oil(around 1 Tablespoon). Cut while stirring for around 10 minutes. Finely chop fresh sage. Add sage to corn and saute for 3 mintues. Add heavy cream and salt to taste. Heat until heavy cream is bubbly (this happens really quickly). Then serve warm!
Here are a few photos of the process.