Fall-eFlyer

FRESH AUTUMN CORN IN CREAM Serves 6-8 INGREDIENTS 8 ears of fresh local corn, shucked 2 Tbsp butter 2/3 cup 18% (coffee) cream, divided

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Salt and pepper DIRECTIONS

Bring a large pot of salted water to a boil. Add the corn and cook for 5-6 minutes, until bright yellow and soft. Remove the corn from the pot and let cool slightly.

Slice the kernels off of the corn and set aside.

Place the butter, half the corn kernels and half the cream in the bowl of a food processor. Blend until very smooth, scraping down the sides of the bowl if necessary. Scrape the pureed corn into a 9 x 9 baking dish, then top with the remaining corn and then drizzle the remaining cream overtop. Stir just a couple of times to lightly combine, then sprinkle with salt and freshly cracked pepper.

J. LOHR ESTATES RIVERSTONE CHARDONNAY 09626Z, 750 mL, $25.99

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MONTES CLASSIC CHARDONNAY RESERVA 09566Z, 750 mL, $16.00

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Serve right away, or cover with foil and keep warm for up to 1 hour.

10 CELEBRATE FALL 2018