5 ears fresh corn
2 tablespoons unsalted butter
1 clove garlic, diced
1 large Vidalia onion, diced
2 tablespoons heavy cream
1 large tomato, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh herbs
- Using a paring knife, cut the kernels away from the ears of corn. Run the back of the knife down the cob to extract as much liquid (called “milk”) as possible. Set the corn kernels aside.
- In a large skillet, melt the butter and add the garlic and onion. Cook for about 3 minutes. Add the reserved corn kernels and cook for 8 minutes. Stir in the cream. Add the tomato and cook for 5 minutes. Stir in the salt, pepper, and herbs.