Summer Corn with Spicy Sage Butter
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!