Corn in Cream with Cherry Tomatoes

Corn in Cream with Cherry Tomatoes image


  • 1 Tbsp. butter
  • 1 clove garlic, chopped
  • 2 cups fresh corn kernels, cut off the cob
  • 1 cup Hood® Heavy Cream
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cherry tomatoes, cut in half
  • 2 Tbsp. fresh basil, chopped
  • 1 Tbsp. chives, chopped


  • STEP 1

    Melt butter in large sauté pan over low heat. Add chopped garlic and cook just until the garlic begins to color.

  • STEP 2

    Add the corn kernels, Hood® Heavy Cream, salt and pepper. Turn heat up to high and cook until the cream has reduced to a very thick consistency, coating the corn.

  • STEP 3

    Remove from heat, add tomatoes, herbs and chives. Stir gently until just combined and serve immediately.

By: Chef Chris Coombs

Per serving: Calories: 307, Carbohydrate: 21 grams, Fat: 24 grams, Saturated fat: 16 grams, Protein: 3 grams, Cholesterol: 87 milligrams, Sodium: 617 milligrams, Calcium: 12 milligrams.,

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