3 TBS Butter
2 TBS Flour
1 1/2 Cups milk or half and half (HALF AND HALF IS BETTER)
4 Cups Fresh Corn Kernels (about 8 ears)
1/2 Cup Grated Parmesan Cheese
Salt and Pepper To taste
1/2 tsp COHO MOJO (from Summit Spices)
1/2 cup small diced red peppers
2 TBS minced Italian Parsley
in skillet or fry pan, melt 1 TBS butter, add corn, Coho Mojo, and red peppers. Saute for 3-5 min till peppers have sweated.
In sauce pan, melt butter over medium heat. Add flour and make a roux. Add Milk or Half and half whisk! whisk! whisk! Turn heat up slightly till white sauce thickens. season with salt and pepper to taste. Add Parmesan Cheese. When cheese is melted, ladle cheese sauce into corn mixture. cook over medium heat for 3-5 min, until all the corn is incorporated into the cream sauce. garnish with parsley.
Take cream corn mixture and fold it into a corn bread batter, add to a spicy chili recipe. serve as an appetizer with a warm flat bread.
how to cut kernels off the cob:
place cob in bowl, with knife, carefully cut the kernels off the cob. by having them in a bowl, you protect your kitchen from unwanted mess and lost kernels for your tasty dish.