6-8 servings

Hands on: 30 minutes

NICK ARROYO/AJC (ENLARGE)
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Total time: 30 minutes

6 ears fresh corn

1/4 cup (1/2 stick) salted butter

2 tablespoons extra-virgin olive oil

1/2 onion, diced

1 teaspoon minced garlic

1 tablespoon chopped fresh rosemary

1 cup heavy cream

Salt and pepper

Cut the corn kernels off the cob. Set aside.

In a saucepan over medium heat, add butter and olive oil. Add the onion, garlic and rosemary and sauté for 5 minutes, or until softened. Add corn and cook for 5 minutes, stirring occasionally. Add cream and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.

Per serving, based on 6: 326 calories (percent of calories from fat, 73), 4 grams protein, 19 grams carbohydrates, 3 grams fiber, 28 grams fat (15 grams saturated), 75 milligrams cholesterol, 129 milligrams sodium.

Per serving, based on 8: 246 calories (percent of calories from fat, 73), 3 grams protein, 15 grams carbohydrates, 2 grams fiber, 21 grams fat (11 grams saturated), 56 milligrams cholesterol, 97 milligrams sodium.