May 9, 2012

sauteed fresh corn with avocado

Lately, we've been trying to eat more fruits and veggies, especially with all of the amazing fresh produce that's showing up more and more (and cheaper and cheaper) each week at the grocery.  This week, fresh sweet corn was on sale so I bought a few ears.

I was planning on boiling it and serving it as I usually do, as plain old corn on the cob.  But, I decided to see if I could find a different kind of corn recipe.  I found a recipe for sauteed corn.  Why hadn't I thought of that?  It's so simple and faster than the tried-and-true boiling method.

This corn was killer.  It was so delicious--perfectly sweet with hints of saltiness.  It's pretty much amazing, especially with slices of fresh avocado on top.  The avocado adds a bit of creaminess to it.

My husband and I may have finished off all 4 ears of corn and the avocado with dinner last night.  Make more than you think you'll eat.  You can't say I didn't warn you.

Sauteed Fresh Corn with Avocado
Recipe adapted from Ina Garten
Serves 2-4

  • 4 ears of sweet corn
  • 1 1/2 tbsp unsalted butter
  • salt and pepper to taste
  • 1 ripe avocado
Start by husking and cleaning the ears of corn.  Stand each ear on its end (with the large side on the cutting board) and cut the kernels of corn off the husk.  Put the butter in a large saute pan over medium heat.  Once the butter melts, add the corn, salt and pepper.  Saute the corn for 8-10 minutes, stirring occasionally.  Continue to saute corn until it's no longer starchy, it turns deeper yellow, and it just starts to brown. Serve warm with slices of fresh avocado.

1 comment:

  1. I don't get to eat corn often enough, but I do love sweet, sweet corn! Pairing with avocado is a great idea.


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