The 4th of July is quickly approaching; I’m already dreaming of my favorite sautéed corn. I know it will have to be on the menu. Local corn is now popping up at the farmers market near my home. This sauté tastes so sweet, with fresh corn, zucchini, red peppers, shallots, fresh thyme, and fresh basil. It’s delightful! I’ve made this many times, even in the winter with frozen corn, it still tastes amazing. I served the corn sauté at my Christmas dinner a few years ago; my sister-in-law said “anyone that can make corn taste that good can cook.” I was pretty happy to serve something everyone truly enjoyed. So, year round fresh or frozen, this corn sauté is always welcome on my family table.
4 Ears fresh corn on the cob, remove corn from cob, frozen corn may be used
2 Medium shallots, chopped
1 large red bell pepper, diced
2 small zucchini, diced
3 Tablespoons olive oil
1 Tablespoon butter
4 Sprigs of fresh thyme, remove from stems
5 fresh basil leaves, julienned
Kosher salt and fresh cracked pepper
In a large skillet over medium heat melt the tablespoon of butter and add the olive oil. Add the shallot and cook 3 minutes, add the red pepper, and fresh thyme leaves cook 4 minutes, add the zucchini, salt and pepper cook until tender 4-5 minutes. Add the corn removed from the cob cook 4-5 minutes more. Finish with a sprinkling of fresh basil and salt and pepper to taste.
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