Ingredients
2
leaves of lettuce (chopped)
3
tbsp of chopped parsley
Directions
1.
Cook the corn in water with salt until they are tender
3.
In a sauce pan, melt the butter
5.
Add the milk slowly while stirring so that it is not lumpy
6.
Add the corn kernels, the parsley and the pepper
7.
Cook on low heat for about 10 minutes
8.
Serve and garnish with lettuce
New-York Restaurants
