Featured in the Honolulu Star-Advertiser on January 20, 2016.
Place corn kernels in a saucepot. Cover with water, add lid and simmer on low heat for 10 minutes. Drain kernels and place in a food processor, reserving 1/2 cup kernels. Save the simmered water.
Process kernels a few seconds until medium smooth. Add simmered water, a tablespoon at a time to achieve a silky texture. Place processed corn into a lightly greased cast iron skillet. Cook over low heat for 10 minutes. Fold in the butter, thyme, parsley or basil, reserved corn kernels and grape tomatoes. Season with salt and pepper.
Fold in optional proteins. Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste or optional proteins):
250 calories, 11 g fat, 6 g saturated fat, 25 mg cholesterol, 100 mg sodium, 39 g carbohydrate, 5 g fiber, 14 g sugar, 6 g protein
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