Ingredients2 Tablespoons unsalted butter
2 lbs frozen corn kernels
¾ cup milk
¼ cup heavy cream
2 Tablespoons fresh parsley, chopped
1 teaspoon Sabatino Tartufi Parsley Truffle Salt, plus more for taste
- Heat the butter in a large saucepan over medium-low heat. Add the kernels and cook, stirring occasionally, for about 5 minutes.
- Pour in the milk and heavy cream, reduce heat to low, and cook for about 30 minutes, until the liquid reduces slightly and the corn mixture becomes creamy.
- Turn off heat, stir in the salt, and transfer to a serving dish. Top with fresh parsley.