One bag of frozen corn turns silky when stirred into a hot butter and cream sauce, finished with sage that crisps in the pan and garlic that turns golden. This is comfort food that takes fifteen minutes, start to finish.

Serves 2. 20 minutes, 15 at the stove.

About 380 calories a serving, 3 g protein, 12 g carbohydrate, 37 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons of butter in a skillet over medium-high heat. Mince 2 garlic cloves and add them to the pan, stirring until fragrant, about 1 minute.
2. Pour the corn directly from the bag into the skillet along with 1/2 cup of heavy cream. Stir and bring to a simmer, then reduce heat to medium and cook until the corn is heated through and the cream thickens slightly, about 5 minutes, stirring occasionally.5 min
3. While the corn simmers, tear 6 fresh sage leaves into rough pieces. In a small pan, melt the remaining 1 tablespoon of butter over medium heat and add the sage, cooking until the leaves crisp and the butter browns, about 2 minutes.2 min
4. Taste the creamed corn and season with salt and pepper. Divide between two bowls and pour the crispy sage and brown butter over the top.

Note Swap fresh sage for thyme or dill if needed. Leftovers keep in the refrigerator for two days and reheat gently. Serve alongside roasted chicken, a simple steak, or spread on toast as a light supper.