Up to my Ears!

It’s that time here in Minnesota – corn season is in full swing!

A well-loved time in our house; we enjoy these fresh, sweet ears in every way imaginable; boiled, grilled, roasted and my latest creation – Sautéed.

This delicious Corn Sauté with Fresh Herbs is huge a hit whenever I make it. It combines beautiful fresh corn with butter and fresh fragrant herbs – need I say more?

The Corn Sauté is perfect as a hot side dish or a room temperature salad; making it a great addition to any picnic or potluck – assuming you can keep your family from eating it before you leave!

I hope you love it as much as we do – I’d love to hear about how you enjoy fresh corn too.

PS – I did have a technical glitch this week. The Bluehost server was down for a day and when it came back up the post and recipe for Asian Chicken Salad had disappeared into cyberspace- I will repost the recipe later this week.

Corn Sauté with Fresh Herbs

This easy, delicious summer side dish is perfect for your next picnic or party. Serve it hot or at room temperature. As a bonus, you get beautiful fresh corn without steaming up your kitchen on a hot August night. You'll find it goes with everything!

Servings people

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

12 ears fresh corn on the cob about 6 cups of corn kernels
1 large shallot or 1/2 a small red onion
8 large leaves fresh basil or 1tsp dried
2 large sprigs fresh thyme or 1/2 tsp dried
3 tbsp butter
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 large lime

Instructions

Peel the corn and cut the kernels from the cobs. I use a large bowl with a ramekin or small bowl in the center and a sharp knife. This keeps the kernels from flying everywhere
12 ears should yield about 6 cups of beautiful corn kernels
Peel and chop the shallot into a fine dice. I like the mild flavor of a shallot in this recipe. If you don't have one, substitute a 1/2 a small red onion
Cut the basil leaves into thin strips - also known as a chiffonade.
Pull the tiny leaves off the fresh thyme sprigs - your kitchen will smell fabulous!
Melt the 3 tbsp of the butter in a large sauté pan and sauté the shallot until just soft
Add the corn 1/2 tsp salt and 1/2 tsp pepper and sauté, stirring often, until it begins to soften - about 5 minutes
Cut the lime in half and squeeze the juice into the corn mixture. Continue to sauté for 8-10 more minutes until the corn has gotten a little soft and really sweet.
Add the basil and thyme and sauté for 2-3 minutes. Taste and adjust the seasonings
Serve hot or at room temperature with your favorite summer meals.