by kirra » Fri Mar 27, 2009 10:13 pm
Sauteed Corn with Basil
The proportions really aren’t important, other than making sure there’s enough corn for the number of people you’re serving. I had basil and parsley from my garden, so that’s what I used, but I’d like to try chives and see how they change the flavor.
Ingredients:
4 ears of corn (plan on about 2 ears per person), kernals cut off the cob
handful of basil leaves, chopped coarsely
other herbs, such as parsley or chives, if desired
1-2 Tbsp butter
sea salt and black pepper to taste
Preparation:
Melt the butter in a large pan. Toss in the corn and add the basil, other herbs, salt and pepper, stir to combine and cook about 2-3 minutes. This is way better than a canned corn side dish, and cooks so fast.
[b][size=150]Sauteed Corn with Basil[/size][/b]
The proportions really aren’t important, other than making sure there’s enough corn for the number of people you’re serving. I had basil and parsley from my garden, so that’s what I used, but I’d like to try chives and see how they change the flavor.
[b]
Ingredients:[/b]
4 ears of corn (plan on about 2 ears per person), kernals cut off the cob
handful of basil leaves, chopped coarsely
other herbs, such as parsley or chives, if desired
1-2 Tbsp butter
sea salt and black pepper to taste
[b]
Preparation:[/b]
Melt the butter in a large pan. Toss in the corn and add the basil, other herbs, salt and pepper, stir to combine and cook about 2-3 minutes. This is way better than a canned corn side dish, and cooks so fast.