I go to a farmer’s market every week. Often it is one of the Saint Paul Farmer’s Markets Click on the link to see the list of markets every day in and around St. Paul. The Minneapolis Farmer’s Market on Lyndale is another favorite and, as a bonus, it is open everyday from 6:00 AM until Noon. During the week the parking is fabulous and the variety of produce is excellent. As most of you know, I’m a farmer’s market fan!

Late July, early August is corn season here in MN. I love fresh corn – it reminds me of growing up in NY and visiting my grandparents in Vermont every summer on our way to Maine. We would buy and shuck dozens of ears of corn and enjoy them with fresh tomatoes (with mayonnaise – ick) and grilled chicken.

My favorite way to serve fresh corn is this delicious Corn Sauté with Fresh Herbs. You can see the recipe below, but it is so easy, a recipe is hardly necessary. It’s a beautiful dish to bring to a picnic or party and the perfect way to use up a few extra ears.

So go ahead and buy a dozen or two from your favorite farmer’s market and give this one a try – It’s an oldie, but a goodie.

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.