This is a luxurious recipe. Of course, you can make it with frozen corn, but fresh off the cob is best by far. The recipe is one of many that come from Strong Women Eat Well (written with Judy Knipe). I hope you enjoy it!

(For more deliciously nutritious recipes, be sure to go to Recipes.)

Ingredients

3 ears corn

2 cups frozen shelled edamame

1 cup half-and-half

Pinch salt

2 tsp unsalted butter

2 T grated Parmesan or Jack cheese (optional)

Shuck the corn and cut the kernels off the cobs with a sharp paring knife; you should have about 2 cups of kernels. Put the kernels into a heavy medium size saucepan with the edamame, half-and-half, and salt and bring to a boil. Cook, uncovered, at medium boil for 5 to 6 minutes, or until the cream is reduced by at least half. Fold in the butter and cheese, if using. Taste for seasoning and serve at once.

Note: If you are watching your calorie or fat intake, you can use whole milk instead of half-and-half.

Nutritional information per serving:

310 calories
7 g fiber
18 g total fat
(7.4 g saturated fat)

24 g carbohydrate
19.5 g protein
180 mg calcium
669 mg potassium

Portions:
2 Vegetable, 1 Protein, 2 Extra