If there is one vegetable that rivals the tomato in the dead of summer, it has be sweet, juicy summer corn. Corn on the cob is a favorite for most, requiring only a pot of water to prepare and some butter for slathering. This weekend, let's get a little crazy and take the kernels off the cob. Add a few more seasonal ingredients like sage and jalapeño and this might just become your new favorite way of eating corn!
- 2 1/2 tablespoons unsalted butter
- 4 sage leaves, rolled and sliced into ribbons
- 1 jalapeño, seeded and finely diced
- 1/2 red onion, finely diced
- 4 ears corn, husk removed and kernels shaved off the cob (about 4 cups)
- Salt and pepper to taste
Any pan will do, but for this recipe a cast iron skillet works nicely. Simply melt the butter in your pan over medium heat. Add the sage ribbons and stir until fragrant, about 1 minute.
Next, add your jalapeño and red onion and continue stirring until soft, about 4 minutes.
Add your corn, and stir to combine. Cook over medium heat, stirring often until the corn begins to take on a darker brown coloring.
Season with salt and pepper, add a few additional sage leaves as garnish, and serve directly from the pan or serving dish.
Once you try this recipe, corn on the cob may become a distant memory. And in case you need another seasonal side that uses fresh vegetables, check out this past post for summer zucchini salad!
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