Sauteed Corn with Basil Butter – Fresh Jersey corn cut off the cob and sauteed in garlic and basil butter, the essence of summer in a dish.
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.
1/2 cup butter, softened
salt and pepper
1/4 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.
Sauteed Corn with Basil Butter
Sautéed Corn with Basil Butter - My kids are in braces and can't eat corn on the cob anymore. That's okay, because cutting it off the cob and coating it in basil butter is pretty incredible
Ingredients
- 1/2 cup butter, softened
- salt and pepper
- 1/4 cup finely chopped fresh basil
- 8 to 12 ears of corn
Instructions
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 41mgSodium: 173mgCarbohydrates: 33gFiber: 4gSugar: 7gProtein: 6g
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Honey Garlic Balsamic Chicken - Baked Bree
Wednesday 20th of October 2021
[…] Serve this tasty chicken with a simple side for an easy dinner. This chicken with a simple honey pan sauce glaze comes together in only 30 minutes, so keep your side dishes simple to cut down on cooking time (like my Roasted Broccoli with Shaved Parmesan or Sauteed Corn with Basil Butter). […]
Chineka
Monday 6th of August 2012
This looks like a delicious side dish. Corn is always good to have.
bakedbree
Monday 6th of August 2012
Yes it is. Love corn anything.
Jacqueline @howtobeagourmand
Friday 3rd of August 2012
What a great way to dress corn - basil butter. A new discovery! Looks delicious - Thanks Bree!
bakedbree
Monday 6th of August 2012
basil butter is good on just about anything too. :)
Brandon
Wednesday 1st of August 2012
I actually prefer my corn off the cob, simply because eating it from the cob is a big mess (although I suppose that's half the fun)! ...and I'm ALWAYS looking for an excuse to make a flavored compound butter!
bakedbree
Monday 6th of August 2012
Well, I guess you are in luck!
Katrina @ Warm Vanilla Sugar
Wednesday 1st of August 2012
That butter....oh boy.
bakedbree
Monday 6th of August 2012
Oh boy is right!