Have I mentioned yet what a huge fan I am of fresh summer corn? It’s true.
I went to visit family down in Delaware this weekend and came back laden down with corn, tomatoes (real Southern tomatoes! The very best!), and cherries. And some gluten-free cheese biscuits to freeze and enjoy later.
I’ve been busy making good use of my produce. Dinner last night included an abundance of sliced tomatoes, with only salt and pepper to spruce them up. Tonight’s dinner included corn sauted in a bit of butter and finished off with smoked paprika. The sweetness of the corn is a lovely contract to the tartness of the paprika. Yum.
PAN-SAUTED CORN
Serves 2
2 cobs of corn, cut off the cob
1 tsp butter (could also use olive oil)
1/2 tsp smoked paprika
salt to taste
In a saucepan, bring water to boil and add corn. Cook for 2-3 minutes. Drain with a fine mesh strainer. Heat a large skillet over medium heat. Melt butter and add cor. Stir around to coat with butter and then create one single layer of corn. Cook for 2-3 minutes. Stir again and then create one layer. Cook another 2-3 minutes until the corn starts ‘popping’. (Not like pop corn, but you’ll see/hear it!). Cut off the heat and sprinkle the paprika over the corn. Stir and cook for one minutes ot release the flavor.
Serve hot or warm, as a side dish.
