Ingredients
4 medium ears sweet corn3/4 cup heavy whipping cream1 tablespoon butter1 tablespoon minced fresh cilantro1 teaspoon Italian seasoning
Preparation
Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender. Drain. Cut corn from cobs.
In a large saucepan, bring the corn, cream and butter to a boil. Reduce heat; stir in cilantro and Italian seasoning. Simmer, uncovered, for 3-5 minutes to allow flavors to blend.
