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 8 people
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.
