Corn in Cream with Cherry Tomatoes
- 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
Melt butter in large sauté pan over low heat. Add chopped garlic and cook just until the garlic begins to color.
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.
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.,