I love fresh corn in whatever form it is served. Last night at my parent’s house it was grilled. This past weekend I made a saute of onions and fresh corn kernels. It was delicious.
1 large onion, diced
1-2 Tbsp. vegetable oil
10 ears fresh corn
1 stick unsalted butter, cut into 8 or so pieces
1 tsp ground chipotle
salt & pepper to taste
- Husk the corn and strip the kernels from the cob. I do this in a large container that I set on a non-skid pad. I hold the pointed end of the corn and set the other end inside the container. With a chefs knife I trim the kernels from the cob using even strokes. It typically takes me longer to husk the corn than it does to remove the kernels.
- Heat vegetable oil in a large skillet over medium heat and cook the onions until they are translucent. A little browning is OK.
- Add the corn kernels to the pan and toss/stir to a) coat with oil and b) incorporate the onions. Cook for 3-5 minutes, stirring occasionally.
- Add the butter to the pan and stir throughout the corn until it melts. Yes it is a lot of butter.
- Sprinkle chipotle over the corn and stir. Taste for flavor and adjust with salt & pepper if needed.
Serves 10-12 as a side.