Corn "Risotto" with Smoky Paprika Chipotle

1 1/2 tablespoons olive oil

1 1/2 tablespoons unsalted butter

2 shallots, diced

4 ears of corn, cut off cobb

1 tablespoon Smoky Paprika Chipotle Seasoning

1/4 teaspoon salt

1 cup heavy cream or half and half

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1. In a large skillet, over medium-high heat add the oil and butter. Add in the shallots and cook for 2 minutes or until until the shallots are translucent but not browned.

2. Stir in the corn, Smoky Paprika Chipotle seasoning, and salt. Stir to combine and reduce heat to medium.

3. Add the heavy cream 1/4 cup at a time, simmer while stirring until cream has been absorbed. Repeat 3x for a total of 1 cup. Serve warm.

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