July 14, 2010
Sweet summer corn (swoon)
Plus butter and a hot pan,
Herbs, salt; happiness.
That’s pretty much all there is to this. It’s simple and bright, pairs perfectly with burgers and grilled steaks, and takes about fifteen minutes to make. What are you waiting for?
CARAMELIZED CORN WITH FRESH HERBS
adapted from The Wednesday Chef
I polled my friends when I made all three incarnations of this dish to see if we could determine which herb was the favorite—but there was no clear majority! So I’m afraid you may have to try all three yourself to see which one you like best. I know, I know, the hardship.
4 ears sweet summer corn
4 T butter
¼ cup fresh basil, mint, or sage, chopped
First, prep the corn. I like to do this over a newspaper-covered counter, to catch the silks. Remove each ear from its husks and slide its silky strings out of the way. Holding the “handle” end of each cob, carefully cut the kernels from the cob with a sharp knife.
Melt the butter in a wide pan over medium-high heat. Add the corn and stir until you begin to hear popping & spluttering. Don’t be alarmed! This is what you want. Watch and continue to stir as the kernels brown, about 10-12 minutes total.
Remove the corn from the heat, sprinkle in the salt. Divide in two or three, if necessary, then stir in fresh herbs. Serve hot.