Prep 15 mins
Cook 5 mins
I spent a few summers working in the corn fields de-tasseling corn in Illinois while in High School (many moons ago!) and learned a lot about how to pick and prepare this great inexpensive veggie. I came up with this easy recipe when my own kids got braces and couldn't eat corn on the cob. You will love this simple, and elegant side dish!
- 8 ears of shucked sweet corn, cut off of the cob
- 1 bunch green onion, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt and pepper
- Shuck sweet corn and cut kernels off of the cob using a sharp knife and a big bowl (this can get messy); set aside.
- Chop 1 bunch of green onions using a good portion of the green part.
- Heat large sauté pan and add butter and olive oil (be sure not to burn) add corn and green onions and sauté for 4-5 minutes, top! Do not over cook!
- Season with salt and pepper and ENJOY immediately!
- Variations: Add chopped red pepper, garlic, green pepper, etc.
Delicious and such an easy side dish! Made this for Zaar Chef Alphabet Soup ~ 2014 and it was a hit with DH. I did cut the recipe in half and added a little diced poblano pepper for a mild zing and to use it up. Definately a keeper for this summer when corn is really on. Thank you for posting.
I served this as a side dish for Chicken Scaloppine with Lemoncello Sauce (Recipe 250814) & it was a match made in heaven! Delicious!
We loved this. I made it several times this summer when fresh corn was available, and I know we'll look forward to having it again next summer.