Ingredients
1 1/2 each red onions diced
3 each garlic cloves, minced
12 ears corn, shucked and kernelled
3 tablespoons fresh rosemary leaves, chopped
12 ounces chicken stock
8 ounces heavy cream
3 tablespoons unsalted butter
16 ounces (approximately 2 cups) Wisconsin feta cheese, crumbled
Preparation
Add chicken stock and simmer until reduced and corn is tender. Add heavy cream and bring to simmer. Stir in feta and butter until melted. Place creamed corn mixture in center of plate. Top with grilled filet and serve.
