Hello and welcome back to The Stone Soup Cook!
This week, I’m celebrating corn in all its glory! Sweet, simple and, as I shared in my post yesterday, it turns out that corn is pretty good for you, too. See my post from yesterday for more details by clicking here.
While I have a couple of recipes to share later in the week that are a bit more involved, today’s recipes are dead simple. And as with most super-fresh food items, a lot of times, the less you do to them, the better. Grilled corn and sautéed corn are for corn purists who just want to enjoy the simple, rich sweetness of the corn. Both involve very few ingredients and really let the corn shine through as the hero of the dish.
Grilled corn is just that: shuck the corn and slap it on the grill. Grilling the corn imparts a little smokiness to the kernels and then it’s up to you if you want butter, salt, pepper or other toppings.
Sautéed corn is for those who want the corn-on-the-cob experience without the messy teeth afterwards. For this recipe, I cut the corn off the cob and saute it in butter with a little shallot and a sprinkle of sweet basil at the very end–a simple, but rich, sweet and elegant side for almost any protein.
Tune in tomorrow for more fun with corn!
Until then,
Peace, love and good food,
Keri
