It always feels a bit foolish to take something as perfect and easy as fresh corn on the cob and do anything that involves steps other than grill and enjoy, but whatever, sometimes you gotta shake things up a bit.
It is corn time in our CSA and that is wonderful because corn is amazing. Sometimes I just like to eat it cold, straight off the cob, while standing over the kitchen sink. But that doesn’t give me much of a recipe to pass along to you. Step 1: shuck corn. Step 2: wash corn. Step 3: remain at sink and begin eating.
Instead I bring you a recipe for Fresh Corn Sauté, courtesy of Simply in Season. The recipe calls for a bit of red sweet pepper, which I didn’t have at the time, and some bacon, which I do not eat. I’m including those ingredients in the recipe below, but I can tell you from experience that the sauté is still delicious without them. To me, this is the sort of dish you could play around with a bit, adding different vegetables depending on what you have in your kitchen. As long as the corn remains the star of the show, you should be good to go.
D absolutely loved this dish. I thought it ended up being just a touch wet. If you find that’s the case, just uncover it for the last half of the cooking time so that some of the water can burn off. We ate this as the main portion of our meal and it was plenty of food for two people. If you are serving more people than that, I would double the recipe, or use it as a side dish.
Fresh Corn Sauté
3 tbsp butter
1 cup green pepper, chopped
1/2 cup onion, chopped
4 cups corn (sliced off of the cob, I really recommend using fresh corn if you can)
1/4 cup water
1 tbsp honey
1 tsp salt
pepper to taste
2 tbsp red sweet pepper, diced
1/2 cup cheddar cheese, shredded
4 slices of bacon, cooked and crumbled
Melt butter in frypan.
Sauté green pepper and onion for 2 minutes.
Add corn, water, honey, salt, pepper and red pepper and stir well.
Cover and cook over medium heat 10-12 minutes.
Sprinkle cheese and bacon over corn and serve.