Jenni's Sweet Corn and Garlic Sauté

Great in summer with fresh corn, or winter with frozen corn. One of my favorite ways to cook sweet corn fast, and the variations are endlessly delicious. Enjoy! -Jenni

Ingredients

4 or more ears NMF Sweet Corn husked, at least 1 ear per serving,

Garlic, use as many cloves as you like, peeled and smashed or minced as you prefer

Your favorite cooking oil or butter, my favorites are sunflower oil, coconut oil, and butter. Blends are great as well.

Salt and Pepper to taste

Just a few ideas on variations to get started:

Add your favorite seasonal herb for the last 10 seconds of cooking. Basil is my go to during the summer. Consider parsley, chives, cilantro, and more.

Add or substitute onions, leeks, shallots, scallions etc for the garlic

Add some diced green or red sweet peppers, green beans, zucchini, summer squash, mushrooms, tomato, or any other tasty veggie that seems like a good idea.

Add an egg or two and scramble in the pan for breakfast. This is an amazing way to use up some leftovers, and sweet corn kernels in the rich scrambles eggs are delightful.

Cheese.

Add any cooked bean and you’ve got a one pot meal. Black beans, garbanzo, refried, lentils, choose your favorite.

Spices, hot peppers, try whatever you enjoy!

Directions

Warm oil/butter in a frying pan, low heat to start. Slice the corn off the cob. I like to stand the corn tip down in the warming frying pan, and slice right into the pan. Some kernels may jump away, but most will stay in a bigger frying pan.

Turn heat up to medium, add the garlic and sauté for 2-4 minutes, until everything is warm through and garlic is nicely toasted.

Add any last minute herbs, spices, cheese. Salt and pepper to taste. Enjoy!