Posted on May 04, 2010
by Chef Didi Davis from Side Dishes: Creative & Simple
My grandfather preferred his steamed corn cut off the cob. Can't say as I blame him; it makes dinner a little less messy! This reverse on his favorite is a refreshing change, as the kernels are cut off the cob before cooking. The dish is crisp, sweet, savory and takes less than 10 minutes to prepare, from husking to serving.
4 large ears sweet corn, husks and silks removed
2 tablespoons unsalted butter
¾ cup sliced scallions, green parts only
½ teaspoon freshly ground black pepper
Salt (try Didi Davis Food Vanilla Salt)
Using a sharp knife, cut the whole kernels off the cob; you will now have 2 to 3 cups. Melt the butter in a large skillet over high heat and brown it slightly, 1 minute or less. Add the corn, toss to coat it with the butter and cook 3 minutes, tossing often, or until crisp-tender. Add the scallions, and the pepper and salt to taste. Stir well and serve.
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