Brush Dale Hunting Preserve and Kennel
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  • Corn in Parsley Cream
    6 medium-size ears fresh sweet corn or 2 pkgs. (10 oz each) frozen whole-kernel corn
    2 TB butter or margarine
    1/2 tsp salt
    1/4 tsp black pepper
    2 tsp minced parsley
    1 tsp paprika
    1/2 cup half-and-half

    Remove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl.

    If you are using frozen corn, cook according to package directions, then drain thoroughly.

    Melt the butter in a 10- or 12-inch skillet over moderately low heat. Add the corn and cook, uncovered, for 4 to 5 minutes, stirring constantly to prevent sticking.

    Season with the salt, pepper, parsley, and paprika. Stir in the half-and-half, and bring just to serving temperature, but do not boil.

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