If you're like me, you get a little sick of corn on the cob after a while, as delicious as it is. After I've gotten my fill, I start making variations of this recipe – a super simple and quick sauté of corn and other veggies that are at their peak in the summer. Try mixing it up with different types of basil (Thai basil is especially nice with corn), or add a slice of finely diced bacon before you add the garlic and jalapeno. Fresh lima beans or diced green beans would be a nice addition, too.
4 large fresh ears of corn, husked and de-silked
1 tbsp butter
1 clove garlic, finely minced
1 fresh jalapeño, finely minced (optional)
Freshly ground pepper
1 cup cherry tomatoes, halved if small, quartered if large
Lime or lemon juice
1⁄2 cup fresh basil leaves
Using a sharp knife, remove the corn kernels from the cob. Set corn kernels aside.
In a large, heavy sauté pan, heat the butter on medium heat until foamy.
Add the garlic and jalapeño and cook and stir until the garlic becomes fragrant, about 1 minute. (Do not let the garlic brown.)
Add the corn kernels, a generous pinch of salt and a few grindings of fresh pepper. Cook and stir for 3-4 minutes.
Add the cherry tomatoes and stir until just heated through, about 1 minute.
Turn the heat off and add a squeeze of lime or lemon juice. Taste and correct for salt and pepper.
Tear the basil leaves into 2-3 pieces if large (or leave whole if small). Add to the corn-and-tomato mixture. Serve immediately.
Serves 4 as a side dish.
Learn more about corn in Megan's full post on Ecocentric Blog.