Ingredients

The following ingredients have 4 Servings
  • 4 to 6 ears of corn
  • 1 tablespoon butter or neutral oil, like canola or grapeseed
  • 1 medium onion, chopped
  • 2 medium potatoes, peeled and diced
  • Salt and freshly ground black pepper
  • 2 tomatoes, cored, seeded and chopped (optional)
  • 1 cup whole or low-fat milk
  • 1/2 cup chopped parsley (optional)

Instruction

  • Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
  • Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
  • After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley, and serve.