Fresh corn, basil and tomatoes contribute to this flavorful recipe.
1/2 stick butter
8-10 ears of corn liberated from their husks with brisk stokes from a steak knife
1-2 tomatoes (optional)
1 bunch scallion tips
1 cup shredded basil
1 cup water
1 1/2 cup raw cream or milk
1. Caramelize onion (slowly saute until golden brown) in butter in a 3 quart sauce pot. Add tomatoes.
2. Add corn, in large pieces, to pan. Stir with wooden spoon, inherited from distant relative, to break up kernels of corn.
3. Add 1 cup water and let simmer for 5 minutes or so.
4. Add shredded basil. Add cream and cook without boiling for five minutes or so. Season with salt and pepper to taste.
Note for the Virtuous: Substitute olive oil for the butter and yogurt for the cream. If you're really virtuous, substitute yogurt with tap water and cook down more. For the dieting but non-virtuous, half the water with vermouth or white wine.
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