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.