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Corn Saute

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Chef Keith Snow demonstrates a delicious way to prepare your fresh summer corn with zucchini and tomatoes.
  Sweet corn 2 Cup (32 tbs), husked and silks removed (white and yellow, mixed)
  Tomato 1⁄4 Cup (4 tbs), minced
  Zucchini 1⁄4 Cup (4 tbs), minced
  Butter 1 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  White onions 1⁄2 Cup (8 tbs), minced
  Garlic clove 1 Large, minced
  Kosher salt 2 Pinch (as needed, to taste)
  Black pepper 2 Dash (as needed, to taste)
  Fresh basil 1 Tablespoon

1) In a large non-stick skillet, add the butter and olive oil over a medium-high heat.
2) Add the onions, zucchini and garlic. Season with kosher salt and black pepper, stir and cook for a few seconds.
3) Stir in the tomato and sweet corn, again season with kosher salt and black pepper.
4) Cook until corn takes on a lightly brown color, but not burnt. Be sure to stir every few minutes but not too frequently as the corn needs to be in contact with the pan to pick up good color.
5) Stir in the basil and combine with all the ingredients.

6) Transfer the corn to a serving plate and serve.

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