Summer Sweet Corn Sauté with Basil
Summer’s golden yellow days also come with an abundance of super cheap and fresh sweet corn on the cob. Grocery stores and farm stands are loaded with bushels of sweet corn, usually 5 for $3 or better! Once you get your fill of classic corn on the cob loaded with butter, what are you to do with all this corn!?! My solution is a delicious fresh corn sauté. You don’t need lots of butter to bring out the sweet flavor of fresh corn when it’s paired with the acidity of sweet red bell peppers and pungent red onions. A mound of fresh basil is an unexpected flavor booster in this summery dish, elevating these simple ingredients to more than just a corny afterthought. This sauté is also easy to serve and eat—no cob holders or napkins required!
Directions:
Shuck, rinse and pat dry ears of corn. Using a large sharp knife carefully trim about 1 inch from the top and bottom of each ear to create a flat surface. Carefully score the ears (widthwise) around the middle and snap each ear in half. Working one half ear at a time, stand each ear on its broadest flat end. Using a sharp knife, carefully slice down the cob, keeping the knife close the hard core to remove the kernels from the cob.
Heat a 12 inch skillet over medium high heat and add olive to the pan. Add corn, diced red bell peppers and diced red onions to the hot pan and stir to combine.
Continue to sauté vegetables on medium high heat, stirring occasionally for 5 minutes or until hot and steaming but not brown.
Stack basil leaves on top of each other and roll into a tight cylinder. Slice cylinder into thin strips know as a chiffonade.
Stir the chiffonade of basil, salt and pepper into the sautéed vegetables and cook for 1 more minute. Serve hot!
(Serves 6)
Ingredients:
3 Medium Ears of Sweet Corn
½ Large Red Onion, diced medium. (About 150 grams)
1 Sweet Red Bell Pepper, diced medium. (About 180 grams)
½ Cup Packed Fresh Basil Leaves (About 8-10 grams)
2 Tbsp Extra Virgin Olive Oil
½ tsp Table Salt
¼ tsp Cracked Black Pepper
Summer’s golden yellow days also come with an abundance of super cheap and fresh sweet corn on the cob. Grocery stores and farm stands are loaded with bushels of sweet corn, usually 5 for $3 or better! Once you get your fill of classic corn on the cob loaded with butter, what are you to do with all this corn!?! My solution is a delicious fresh corn sauté. You don’t need lots of butter to bring out the sweet flavor of fresh corn when it’s paired with the acidity of sweet red bell peppers and pungent red onions. A mound of fresh basil is an unexpected flavor booster in this summery dish, elevating these simple ingredients to more than just a corny afterthought. This sauté is also easy to serve and eat—no cob holders or napkins required!
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