Corn is one of the foods that says summer to me. Fresh corn cut off the cob can be transferred into tasty summer dishes. A simple corn saute is heightened when you throw in a handful of fresh herbs. This summer I have enjoyed having an herb garden. I love being able to walk outside, clip a few herbs and add to a dish I am cooking.
One of the best things is being able to grow different herbs that you don’t regularly find in your grocery store, like thai basil or lemon thyme. They are also one of the few things I do not kill in the garden. I can cook, but gardening has been challenging. I did manage to grow one solo jalapeno pepper. Let’s not talk about the tomato plant.
This saute is brought together in minutes which is great for an after work meal. I used basil, lemon thyme and a little bit of sage. You can create your own mix.
Here are a few other corn recipes you might enjoy:
Corn Saute with Fresh Herbs
2 tablespoons butter
1 shallot, chopped
4 cups fresh corn kernels
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup assorted fresh herbs chopped
Melt butter in large skillet over media heat. Add shallot and saute until golden brown. Add corn kernels, salt and pepper. Saute until corn is tender. Remover from heat and mix in the fresh herbs.