Saffron Cream Corn

4 fresh corn (off the ears)

½ c. heavy cream

½ c. red onion (dice)

1 tsp. sugar

4 tbsp. olive oil

Saffron

In a sauce pan add oil and preheat, make sure pan is hot. Sauté the onion until it is transparent. Add the corn, sauté for 5 minutes. Mix in sugar and continue to cook the corn to the point of almost frying, but not too soft. Pour in heavy cream and saffron and mix. Reduce cream until thick (about 3 to 4 minutes). Garnish with Parmesan cheese.

(Makes 8-10 servings)

Executive chef Will Rogers, Clueless in the Kitchen, Algonqiun