Ingredients
Scale
- 4 ears of fresh corn, husked and kernels removed (or 3 cups frozen corn, thawed)
- 1 head of garlic
- 2 tablespoons olive oil
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (optional for garnish)
For a dairy-free version, you can substitute the heavy cream with coconut milk, which adds a lovely hint of sweetness and complements the corn beautifully.
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap tightly in foil. Roast in the oven for about 30 minutes, or until the cloves are soft and fragrant.
- While the garlic is roasting, prepare the corn. If using fresh corn, remove the kernels by standing the cob upright and slicing downward with a sharp knife.
- In a large skillet over medium heat, melt the butter. Add the corn kernels and cook, stirring occasionally, for about 5 minutes or until they begin to soften.
- Once the garlic is roasted, squeeze the softened cloves into the skillet with the corn. Stir well to combine, allowing the flavors to meld together.
- Pour in the heavy cream, reduce the heat to low, and simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly. Season with salt and pepper to taste.
- Remove from heat and garnish with chopped fresh parsley before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
