INGREDIENTS
5
medium corn on the cob (to yield 4 cups of corn)
4 cups
vegetable stock
1 tbsp
olive oil
1 tbsp
butter (unsalted)
1
medium onion (finely chopped)
1
large yukon gold potato (diced small)
1
medium red bell pepper (diced small)
1 tsp
salt
1/4 tsp
freshly ground black pepper
1 tsp
fresh sage (finely chopped)
2 cloves
garlic (grated)