Friday, June 18, 2010

Corn and Chive Sautee

An alternative to corn-on-the-cob is corn-off-the-cob. It's less messy and a great way to take advantage of the sweet kernels.

  • 2 husked and cleaned ears of corn
    1-2 tablespoons freshly diced chives
    1 tablespoon butter
    1 tablespoon light olive oil

  • Melt the butter in a medium frying pan along with the olive oil.

    Remove the corn from the cob with a sharp knife. Place in frying pan over medium heat and cook and stir until heated through. It won't take long. If needed, add a bit more butter. Sprinkle with the fresh chives and serve.

1 comment:

Unknown said...

Wonderful idea! When I want corn, sometimes it is the corn on the cob that fills the bill, but this would be great for family reunions and such.

Good to see you back, Gary.