Ingredients You Will Need
- One pound of frozen sweet corn kernels
- Two tablespoons of unsalted grass fed butter
- Two tablespoons of raw organic honey
- One half cup of low fat cottage cheese blended until smooth
- One scoop of unflavored whey protein isolate powder
- One teaspoon of sea salt
- One half teaspoon of cracked black pepper
- One half teaspoon of garlic powder
- One quarter cup of fresh chopped parsley for garnish
- One tablespoon of olive oil
Step by Step Method
Start by taking your cottage cheese and placing it into a small blender or food processor. You want to blend it until it is completely smooth and looks like a thick cream. This is the secret step that adds a huge amount of protein without changing the flavor of the corn. Once it is smooth, set it aside in a small bowl.
Next, place a large cast iron skillet or a nonstick frying pan over medium heat. Add the olive oil and the butter to the pan. Let them melt together until the butter starts to foam slightly but do not let it turn brown. The oil helps prevent the butter from burning too quickly so you get a nice clean taste.
Pour the frozen corn kernels directly into the hot skillet. You do not need to thaw them first because the heat from the pan will do that work for you. Stir the corn frequently with a wooden spoon so that every kernel gets coated in the oil and butter mixture. Cook the corn for about five to seven minutes until it starts to look bright yellow and smells toasted.
Now it is time to add the honey. Drizzle the honey over the corn and continue to stir. You will notice the corn starts to look shiny and the liquid in the pan will get a bit thicker. Let this cook for another three minutes so the honey can caramelize slightly against the heat of the skillet.
Turn the heat down to low. This is very important because if the pan is too hot, the protein might clump up. Sprinkle the garlic powder, sea salt, and black pepper over the corn and give it a good mix.
Take your blended cottage cheese and stir in the unflavored whey protein powder until it is fully incorporated. Pour this creamy mixture into the skillet with the corn. Use your spoon to fold everything together gently. The sauce will become thick and wrap around each kernel of corn beautifully.
Keep stirring for just one or two more minutes on low heat until everything is warm. You do not want to boil the sauce once the protein is added. Once it looks creamy and consistent, remove the skillet from the heat.
Taste a small spoonful of the corn to see if it needs more salt or a tiny bit more honey. Everyone has different tastes so feel free to adjust. Top the whole dish with fresh chopped parsley to give it a pop of green color and a fresh finish. Serve it immediately while it is hot and at its creamiest texture.
