I am obsessed with the Olympics. I have always loved the Olympics, and for the longest time I was more interested in the winter games. But this summer, I cannot take my eyes off of the TV. A few nights ago, I almost had a heart attack watching the men’s freestyle relay. Yelling at the TV as if that would make Lochte (I love that he and I share the same motto) swim faster. Crying alongside Jordyn Wieber as she missed the cut for the individual competition. And then crying for Aly Raisman because she did. Tonight I watched all of them win gold. These games are really playing with my emotions. And don’t you wonder what Michael Phelps is listening to before a race?
Whether or not you are an Olympics fan, you probably like to eat corn. It is the star of the summer. It is sweet and crunchy and fun to eat. Who doesn’t love corn on the cob?
Right now, this girl is not loving corn on the cob so much. It might have something to do with having no front teeth. So I have been cutting it off of the cob for her. I have discovered that sauteing corn is really sort of amazing. I made a quick little basil butter and it was heavenly. 8 minutes and you have a side dish that is what summer is all about. Corn and fresh basil. I might give up corn on the cob for good.
Add the corn to a large sauté pan over medium low heat. Add a few tablespoons of the basil butter. Cook for 8 to 10 minutes. The kernels will be translucent. Give a taste to make sure that there is enough salt and pepper.
- ½ cup butter, softened
- salt and pepper
- ¼ cup finely chopped fresh basil
- 8 to 12 ears of corn
- Mash the butter, salt, and pepper together with a fork. Add the chopped basil. Mix to combine. At this point, you can wrap it in waxed or parchment paper, it is good on just about anything.
- Add the corn to a large sauté pan over medium low heat. Add a few tablespoons of the basil butter. Cook for 8 to 10 minutes. The kernels will be translucent. Give a taste to make sure that there is enough salt and pepper.