Ingredients :
- 3/4 cup sugar
- 12 mini corn cobs
- 1 packages Alouette roasted red bell pepper cream cheese
- 1 splash heavy cream
- 1 pinch kosher salt
Method :
- Cover corn in large pot with cold water. Water level should be 1 inch above corn. Add sugar. Bring to a boil. Cover and kill heat. Let sit undisturbed for 30 minutes.
- Slowly melt cream cheese and cream in a small non-stick saute pan. Stir with a whisk.
- Drain corn and toss with melted cream cheese in a mixing bowl. Season with salt.
- Variations; Cayenne pepper, black pepper, parmigiano reggiano, butter, paprika, applewood seasoning
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