A can of golden corn becomes something warm and savory with butter, sage, and garlic—this shelf holds dinner enough. Serve it alongside crusty bread to soak up the cream, or spoon it over rice or toast to make it stretch.

Serves 2. 15 minutes, 12 at the stove.

About 330 calories a serving, 3 g protein, 12 g carbohydrate, 31 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the corn, reserving 1/4 cup of the liquid. Mince 2 garlic cloves.
2. Melt 2 tablespoons of butter in a skillet over medium heat, then tear 6 sage leaves into the pan and cook until they crisp and the butter browns slightly, about 2 minutes. While the butter browns, have a bowl ready.2 min
3. Add the minced garlic to the pan and cook for 30 seconds until fragrant. Pour in 1/2 cup heavy cream and the drained corn along with the reserved 1/4 cup liquid; stir well.
4. Simmer gently until the corn is heated through and the cream has thickened slightly, about 5 minutes. Taste and adjust salt and pepper as needed. Serve while hot.5 min

Note Swap the cream for a splash of milk and fold in grated cheddar if you have it. Leftovers keep for up to three days chilled and reheat gently with a splash of cream. Serve alongside grilled bread, toast, or rice pilaf, or toss with pasta.