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!

The recipe.

Sage Cream Corn

8 ears of corn

Olive oil

1/4 cup heavy cream

1 bunch of fresh sage

salt

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.

I bought this corn at the grocery store but the best corn is sweet corn straight from my dad's farm!

This is a huge portion because I was making this for 23 at Thanksgiving.... so yours will have less corn according to this recipe.

The corn with the sage is so pretty and taste soooo good.

Enjoy!

XO,

Paige