Sauteing corn is so easy, so fast and so delicious. Great for the RV too, as you don’t have to heat/use all that water to boil corn-on-the-cob. Slice the corn over a cookie sheet – the large surface will capture (most) of the kernels that will try to escape onto the floor.
I have prepared sauteed corn plain, with green onions, with cherry tomatoes, with fresh basil, with Walla Walla Sweet onions, and once with steamed green beans. All were delicious. Use your imagination, or just serve the corn plain. One large ear of corn per person will usually be enough.
2 ears fresh corn
1 Tablespoon extra virgin olive oil
2 Tablespoons butter
Salt & Pepper to taste
4 ounces (about 1 cup) cherry or grape tomatoes, halved
Remove husks and silk from corn. Hold the corn, with the tapered down, and slice close to the cob to remove as much corn as possible. Heat a skillet over medium heat. Coat the bottom of the skillet with olive oil, then add the butter. When the butter has melted, stir in the corn and saute, uncovered, stirring often, over a medium-low flame, for about five minutes. Salt and pepper to taste. Stir in the tomatoes and toss very gently. Remove from heat. Let rest one minute or until the tomatoes are heated through. Serve immediately. Serves 2.
Suggestions: If you want to try other versions – saute chopped yellow onion or garlic with the corn. Toss in green onions or basil at the last minute.
