I originally made this with canned white shoepeg corn (I can't stand the normal yellow canned corn). While it's still canned corn, it was so delicious. Here is what I did: Sauteed some minced garlic in the butter and then added the onion (I used a whole yellow onion by the way 'cuz I love onion). I sauteed that for a bit to reduce the juices. Then I added 2 cans of white shoepeg corn. Cooked all of it down for a while, and sprinkling with salt and pepper through the process) until the whole concoction became this yummy corn, onion-y, garlicky, buttery flavor. The corn and the onion really do blend nicely together. And with garlic, butter, salt and pepper, it's simply sublime. I do use a tad more butter than recommended, just so it can reduce and cook down more.
Today I tried it with fresh white corn. 4 ears, same process as with the canned white corn. So far it tastes great!!
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I originally made this with canned white shoepeg corn (I can't stand the normal yellow canned...