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Summer Corn Saute picture

Summer Corn Saute

This corn recipe is a great accompaniment to grilled fish and chicken. If possible, buy fresh corn in the summer when it’s at its peak. Frozen corn works well in a pinch.

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  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 small red chile, stem and seeds removed, finely chopped (optional)
  • 4 ears fresh corn, kernels removed, or 4 cups frozen corn, thawed
  • 1/2 cup chopped assorted herbs (e.g., chives, basil, parsley, cilantro)

Serves 4

  1. Melt the butter in a large skillet over medium heat. Add the shallot and chile (if using) and cook, stirring, until shallot is soft, about 3 minutes. 
  2. Add the corn kernels, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until corn has softened, about 5 minutes.
  3. Remove from heat and stir in the fresh herbs. Taste and season with more salt and pepper as desired. Serve hot.

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