Ingredients :
- 10 ears fresh corn on cob
- 4 Tbsp butter
- 4 cloves garlic
- 1/4 cup parsley chopped or 2 Tbsp dried
- 1 tsp cracked black pepper
- 1 1/2 tsp kosher salt
Method :
- Shuck and clean ears of corn.
- Cut kernels off cob. Invert a bowl inside the skillet to make it easier to cut the kernels off.
- Take knife blade and press at top of cob and run down cob to extract the starches. This helps thicken the corn.
- If you have a garlic press, press the fresh garlic cloves through and set aside. Or finely chop with knife.
- Add butter, finely minced garlic, salt and pepper. Cool over medium heat stirring occasionally to keep from sticking.
- Corn cooks quickly so should be done in 20 minutes. Sprinkle with more parsley. Ready to serve.
- If you like cream style corn, at this point stir in 1/2 cup cream and 2 additional tbsp butter and heat through. Enjoy
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