Sauteed Corn with Basil

Finally, more time to devote to Corn Week!  Today I made this delicious sauteed corn.  It’s more elegant than eating corn on the cob, so it would make a nice side for a dinner party where you’re looking to avoid the mess.  We’re not fancy people, so none of our parties would exclude corn on the cob, but I tried it this way to change things up a bit.

  • 4 ears of corn (plan on about 2 ears per person), kernals cut off the cob
  • handful of basil leaves, chopped coarsely
  • other herbs, such as parsley or chives, if desired
  • 1-2 Tbsp butter
  • sea salt and black pepper to taste

Melt the butter in a large pan.  Toss in the corn and add the basil, other herbs, salt and pepper, stir to combine and cook about 2-3 minutes.  This is way better than a canned corn side dish, and cooks so fast.  The proportions really aren’t important, other than making sure there’s enough corn for the number of people you’re serving.  I had basil and parsley from my garden, so that’s what I used, but I’d like to try chives and see how they change the flavor.

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Filed under Food, Gardening, Local Agriculture, Recipes, What's for Supper?

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