I came up with this dish because I’m from Iowa and during the summertime we eat a lot of sweet corn. We buy it from local farm stands by the dozen and its pretty rare that we will actually go through the whole batch in one dinner so I always have leftover ears of corn in my fridge. My son will eat it on the cob leftover and I will use it in soups if I happen to be making some at the time but he is about to lose his first tooth so last night’s leftovers are getting cut off and sautéed for easier eating. I have made this for dinner parties where we ended up having more guests then we had ears of corn and I wanted to make them go a little further and people seem to like it a lot. This is not really a recipe, it will all depend on how much corn you have, how much you like onions and garlic and how sweet you want it to be, that is why there aren’t any measurements, just ingredients, taste and adjust as you go and make it your own. I only used the sugar when I lived out of state and the corn wasn’t as sweet as it is here at home but I didn’t need it tonight with the Iowa sweet corn. This makes a great side for just about anything but especially when you are grilling. Then if you have any of this leftovers you could always put it in a soup like this one from www.rakskitchen.net Easy Sweet Corn Soup.
Sweet Corn Sauté
- Sweet Corn Cut off the cob, I have make it with raw fresh corn and leftover cooked corn and either works great
- Olive Oil
- Seasoning Salt
- Red Pepper Flakes
- Salt & Pepper to Taste
Sauté shallots and garlic in equal parts olive oil and butter until they start to brown and get really sweet, about 10 minutes. Add corn and stir cooking until hot and season and add sugar to taste then add the chives at the very end and serve hot.