Creamy Corn Recipe : Rachael Ray : Food Network


  • 4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
  • 2 tablespoons
  • 1 rib
  • ½ small
  • 22 tablespoons fresh
  • Salt and pepper
  • ½ cup half-and-half

Scrape corn from cobs. Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then ad...

View full recipe at SpringPad


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